Octopus and black-eyed peas salad
2 tea cups black-eyed peas, cooked
1/2 tea cup of extra virgin olive oil
1/2 tea cup of dry white wine
1/2 tea cup of vinegar
4-5 pepper corns
2 little gem lettuce hearts
1 red onion in rings
4 pickled cucumbers, cut in slices
2-3 radishes, cut in slices
some parsley, finely chopped
In a casserole-type pan simmer the octopus in the oil, wine, vinegar and pepper until softened.
Leave it to cool off and cut it in bite-sized pieces.
In a platter arrange the coarsely cut lettuce hearts and put on top the onion rings, pickled cucumbers and radishes.
Finish with the octopus bites along with their juices and sprinkle with the parsley.