Grilled Octopus Salad Wlemon Garlic Vinaigrette Recipes

Steps:

• For the 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 and blend until smooth. Pour into a bowl and fold in the basil.
• For the salad: Heat olive oil in a large saute pan over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
• Place the octopus, water, vinegar, garlic, wine corks, bay leaf and peppercorns. In a medium saucepan and bring to a simmer over medium heat and cook until tender, about 3 hours. 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: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley
• Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper. Place the greens on a large platter and top with the grilled octopus. Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.

Steps:

• 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.

Steps:

• 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. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

Steps:

• To poach the octopus, adjust the oven rack to the middle position and preheat the oven to 300°F.
• In a braising pot just big enough to hold the octopus, heat 2 tablespoons of the olive oil over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the octopus and sear it for 8 to 10 minutes, turning to cook all sides evenly, until the octopus is burgundy all over and browned in places. Remove the octopus to a plate and wipe out the pot. In the pot you seared the octopus in, heat the garlic cloves with 2 tablespoons of the remaining olive oil and sauté the garlic over medium-high heat, stirring often, until it is golden brown, 2 to 3 minutes. Turn off the heat. Remove and discard the garlic cloves and return the octopus to the pot. Add the red pepper flakes, wine cork, and enough olive oil to cover the octopus. Put the lid on the pot and place it in the oven for 1 1/2 to 2 hours, until the octopus is very tender; it will puncture and tear easily with a fork. Remove the pot from the oven, and set it aside to allow the octopus to cool to room temperature in the oil. Remove the octopus from the oil, reserving the oil to poach another octopus within a week, and place the octopus on a baking sheet. (If you are going to reuse the oil, strain it and refrigerate it until you are ready to use it.) Cover the baking sheet with plastic wrap and refrigerate the octopus overnight or for at least several hours.
• Lay the octopus on a cutting board and spread out the tentacles like the petals of a flower. Use a large knife to cut the octopus in half through the body, keeping the tentacles intact. Working from the body outward as if you were cutting off the petals of the flower, cut each tentacle to remove it from the head. Turn the head inside out, scrape out and discard any guck left inside the head, and cut the head into quarters. Cut the body into 2-inch segments, leaving the ends of each tentacle long for their dramatic effect on the plate, and place all of the octopus pieces in a medium bowl or a large, nonreactive baking dish.
• To make the marinade, combine the parsley, olive oil, garlic, and red pepper flakes in the bowl of a miniature food processor fitted with a metal blade or the jar of a blender and purée. Drizzle the marinade over the octopus and toss to coat it with the marinade. Cover the bowl or dish tightly with plastic wrap and refrigerate the octopus until you are ready to grill it or for up to three days.
• To make the salad, steam the potatoes until they are tender when pierced with a small sharp knife, about 20 minutes. Remove the potatoes to a plate until they are cool enough to touch. Use a small, sharp knife to remove the peel from the potatoes and discard the peels. Slice the potatoes into 1/2-inch-thick rounds, place them in a small bowl, and set aside.
• While the potatoes are cooking, fill a large saucepan with water, bring the water to a boil over high heat, and salt it to taste like the ocean, adding approximately 1 tablespoon of salt to each quart of water. Fill a bowl with ice water. Place the leek in a fine-mesh strainer and plunge into the boiling water to blanch it for 1 minute. Lift the strainer out of the water and immediately plunge the strainer into the ice water for about 1 minute to cool the leek. Remove the strainer from the water and turn the leek out onto paper towels to drain.
• Prepare a hot fire in a gas or charcoal grill or preheat a grill pan.
• Season the potatoes with the 1 teaspoon of kosher salt and toss to distribute the salt evenly over the potato slices. Add the leek, scallions, sliced celery, and celery leaves to the bowl with the potatoes. Season the salad with salt and pepper, drizzle with 1/4 cup plus 2 tablespoons of the vinaigrette, and toss to coat with the seasonings. Taste for seasoning and add more vinaigrette, salt, and pepper, if desired. Pile the salad in the center of four plates, dividing it equally and reserving any vinaigrette left in the bottom of the bowl.
• Have the bowl with the reserved vinaigrette nearby and grill the octopus pieces until they are charred on all sides, about 3 minutes total. Remove the octopus pieces from the grill as they are done and place them in the bowl with the vinaigrette you tossed the salad with. Drizzle with another 1/4 cup of the vinaigrette and toss to coat the octopus with the vinaigrette. Taste for seasoning and add more salt, if desired.
• Stack the octopus pieces on top of the salads, dividing them evenly and reserving the long dramatic tentacles for the tops of the salads. Squeeze a few drops of lemon over each serving of octopus. Drizzle 1 tablespoon of the vinaigrette over and around each salad. Scatter a few chive batonettes over the top of each plate, and serve.
• Verdicchio Dei Castelli di Jesi (The Marches)