Grilled Octopus Salad

Try our delicious octopus salad anytime!

Ingredients:

• Octopus
• 2 cups full-bodied red wine, such as Chianti or Sangiovese
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 cloves unpeeled garlic, crushed
• 3 tablespoons extra-virgin olive oil
• lime, juiced

Salad:

• 3/4 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 2 limes, juiced
• bunch mint stems removed, leaves torn into pieces
• 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
• Sea salt and freshly ground black pepper
• 2 endives with core removed, julienned
• 3 cups julienned radicchio leaves
• 2 cups cooked chickpeas or gigante beans

Directions:

Prep Time: 20 mins • Total Time: 40 mins

Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)

Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside

Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.

Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside.

Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.

Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. Toss with the greens and vinaigrette.