octopus-salad-242008.json

{
    "directions": [
        "Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.",
        "Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.",
        "Let stand 30 minutes for flavors to develop."
    ],
    "ingredients": [
        "2 pound frozen octopus, thawed and rinsed",
        "1/3 cup chopped flat-leaf parsley",
        "3 garlic cloves, finely chopped",
        "1 celery rib, halved lengthwise and thinly sliced crosswise",
        "1 carrot, halved lengthwise and very thinly sliced crosswise",
        "1/4 cup extra-virgin olive oil",
        "1/4 cup fresh lemon juice",
        "1/2 teaspoon fine sea salt",
        "1/4 teaspoon dried oregano"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Appetizer",
        "Dinner",
        "Lunch",
        "Octopus",
        "Spring",
        "Summer",
        "Healthy",
        "Gourmet",
        "Sugar Conscious",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Octopus Salad",
    "url": "http://www.epicurious.com/recipes/food/views/octopus-salad-242008"
}