Prepare the octopus: Clean the octopus. Do not beat it; beaten octopus darkens when cooked and does not remain white.

Cook with wine: Pour 2 cups of white wine into a pot, place the octopus inside without adding water. Cook covered over low heat for 45 minutes. During this time, the octopus will both tenderize and remain white.

Cool and chop: Remove from heat and let it cool. Chop the cooled octopus into large rings or cubes.

Prepare the dressing: Whisk 4 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar, and 1 teaspoon of whole grain mustard with a fork until it forms a dressing. Absolutely do not add lemon, as lemon shortens the freshness and shelf life of the salad.

Combine and serve: Mix the octopus pieces with the dressing. Add finely chopped parsley on top. Serve at room temperature or chilled.

Do not add anything to the water when boiling the octopus; the aroma of the wine is sufficient. The dressing works better as it cools; if possible, let it rest for 30 minutes.