Chickpea and Octopus Salad

• ¾ lb raw baby octopus
• coarse salt
• 2 cup fish stock or clam juice
• 1 cup water
• ¼ cup white vinegar
• 1 tbsp black peppercorns
• 6 x bay leaves
• ½ lb dried chickpeas picked over, soaked in water to cover overnight
• 1½ qt water
• 3 tbsp lemon juice
• ¼ cup finely-chopped fresh parsley
• ¼ cup finely-chopped fresh oregano
• ¾ tspn salt
• 1 tspn freshly-ground black pepper
• 3 tbsp fruity extra-virgin olive oil
• 1 head red-leaf lettuce, inner leaves only for serving
• ¼ cup crumbled feta cheese (optional), for serving
• 2 Italian Roma tomatoes seeded and diced (optional) , for serving,
  

1. For raw octopus, remove and discard the eyes and beak and clean thoroughly. Sprinkle all over with salt and knead well to tenderize. Rinse under cold running water.
2. To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit. Add the black peppercorns and 5 bay leaves and bring to a boil. Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds. Remove and let rest for about 2 minutes. Repeat this procedure twice. Transfer the blanched octopus to a tray and refrigerate until cold. Strain the poaching liquid and reserve ¼ cup.
3. When ready to use, cut the octopus into bite-sized pieces.
4. Drain the soaked chick peas and, in a large pot, combine them with the water and the remaining bay leaf. Bring up to a boil, reduce the heat and simmer covered for about 2½ hours, or until tender. Drain well and discard the bay leaf. (Or, if desired, use canned chick peas for this dish; rinse and drain them well before adding to the salad.)
5. In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil. Toss together until all the ingredients are well coated.
6. Mound the salad onto a platter and place leaves of red-leaf lettuce upright all around the edges.
7. If desired, sprinkle with crumbled feta and diced tomatoes. Serve immediately.
   

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