If using fresh or frozen thawed octopus: Combine the octopus, bay leaves and salt in a heavy, large pot. Add enough water to cover by several inches and bring to a boil. Reduce the heat to a simmer and add salt. Simmer until the octopus is very tender when pierced with a sharp knife, about 1 to 1œ hours. Drain and let cool completely.
Thinly slice the cooked or marinated octopus heads and cut the tentacle sections in half if large.
In a large bowl, whisk the oil, lemon juice and garlic to blend. Add the octopus, along with the remaining ingredients, and stir to combine.
[i]Note: The salad can be prepared 1 day ahead; cover and refrigerate. Before serving, adjust the seasoning, adding additional lemon juice or olive oil if necessary.[\i]
2 bay leaves, preferably fresh (if using fresh or frozen octopus)
½ tsp. kosher salt (if using fresh or frozen octopus)
6 Tbsp. extra-virgin olive oil
¼ cup freshly squeezed lemon juice
3 garlic cloves, pressed or minced
2 15-oz. cans cannellini beans, rinsed and drained
1 fennel bulb, trimmed and chopped
4 celery ribs, sliced
½ red onion, thinly sliced
2/3 cup chopped fresh Italian parsley
This article appears in July 2012.