Food Network: Grilled Octopus Salad (Insalata di Polipo)

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Grilled Octopus Salad (Insalata di Polipo)
Recipe courtesy Chef Michael White at Fiamma Trattoria and Bar, MGM Grand

Ingredients
Octopus:
16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds
uncleaned)
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

1 lime, juiced

Salad:
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 limes, juiced
1 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

Instructions
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.