Grilled Octopus Salad

By dyannucci

Ingredients

• TIP:
• 1-1/2 octopus, cleaned, heads and tentacles separated
• 1 quart light olive oil
• 6 cloves garlic, crushed
• 2 small unpeeled onions, quartered
• 2 tsp. sea salt
• 2 tsp. fennel seed
• 2 tsp. coriander seed
• 1 tsp. black peppercorns
• 1 bay leaf
• 1/4 tsp. crushed red pepper flakes
• 1 cup plain whole milk Chobani Greek yogurt
• 3/4 cup spring garlic, white and edible green parts, cut into 1-inch pieces
• 3/4 cup fresh flat-leaf parsley leaves
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. sea salt
• 1/4 cup fresh orange juice (from about 1 large orange)
• 3 Tbs. fresh lemon juice (from about 1 medium lemon)
• 2 Tbs. sherry vinegar
• 1 Tbs. finely chopped shallot
• 1 Tbs. chopped fresh oregano
• 1 tsp. Calabrian red chili sauce (found at specialty food shops or Italian grocers)
• 1 tsp. sea salt
• 3/4 cup extra-virgin olive oil
• 3 oz. baby arugula
• 3-4 fingerling potatoes, boiled until tender, cut into 1/2-inch rounds
• 1/2 cup fresh fava beans, blanched and shocked, skins removed
• 1/2 cup roasted red pepper, cut into thin strips
• Sea salt and freshly ground pepper to taste
• If you can’t find spring garlic, substitute white part of 1 medium leek and 1 clove elephant garlic.

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Serves 4 as an appetizer

3/4 cup spring garlic, white and edible green parts, cut into 1-inch pieces

3-4 fingerling potatoes, boiled until tender, cut into 1/2-inch rounds

1/2 cup roasted red pepper, cut into thin strips

Make the octopus

Position a rack in the center of the oven and heat the oven to 200°F.

Bring a 6-quart pot of well-salted water (it should be salty like the sea) to a boil and then reduce to a simmer. Add the octopus, wait until the water returns to a simmer, remove octopus from the water with tongs and place on a rimmed baking sheet. Repeat this process twice, using the same water.

Place the octopus in a Dutch oven. Add the oil, garlic, onions, and salt. Tie the fennel, coriander, pepper, bay leaf, and pepper flakes into a cheesecloth pouch. Add the spice bundle to the Dutch oven. Cover and bake until the octopus is fork tender, about 1-1/2 hours. Let the octopus cool to room temperature, covered, in the oil. Remove octopus from the oil.

Make the yogurt sauce

Put the yogurt in a medium bowl and set aside. Bring a small pot of well-salted water to a boil. Add the spring garlic and parsley and blanch for 30seconds. Remove from the water with a slotted spoon and shock in an ice bath. When cold, remove from the ice bath and squeeze out the excess water. Add the greens, oil, and salt to a to a blender and blend until smooth. Fold the purée into the yogurt until well combined. Refrigerate until ready to serve.

Make the vinaigrette

Combine the juices, vinegar, shallot, oregano, chili sauce, and salt in a medium bowl. Whisk in the oil in a steady stream until the mixture emulsifies. Set aside.

Make the salad

Combine the arugula, potatoes, beans, and red pepper in a large bowl and toss with enough vinaigrette to evenly coat. Season to taste with salt and pepper.

To serve

Spread the yogurt mixture equally in the center of the four plates. Divide the salad among the plates, placing it in a mound on top of the yogurt.

Divide the grilled octopus among the plates. Drizzle the remaining vinaigrette over the octopus, and serve.