Warm Octopus And Sweet Onion Salad, Lemon-Sage Vinaigrette

By á-170456

Ingredients

• LEMON-SAGE VINAIGRETTE:
• 3 cups fresh lemon juice
• 1 shallot coarsely chopped
• 2 garlic cloves chopped
• 1 tablespoon honey
• 1 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 3 sage leaves cut chiffonade
• SWEET ONION SALAD:
• 2 tablespoons olive oil
• 1/4 cup sugar
• 2 sweet onions finely sliced
• 1/4 cup balsamic vinegar
• Salt to taste
• Freshly-ground black pepper to taste
• OCTOPUS:
• 2 pounds octopus cleaned
• 3 cups water
• 2 tablespoons aged sherry vinegar
• 4 wine corks
• 2 garlic cloves smashed
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• Chopped fresh sage for garnish
• Chopped fresh parsley for garnish

Details

Servings 4

Preparation

Step 1

Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage.

Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.

Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. Remove the octopus from the water and place on a platter lined with paper towels.

Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.

Assembly: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.

This recipe yields 4 servings.