Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette


Yield:
4 servings

CATEGORIES
Ingredients
  • Lemon-Basil Vinaigrette:
  • 3 cups fresh lemon juice
  • 1 shallot, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon honey
  • 1 cup olive oil
  • Salt and freshly ground pepper
  • 4 basil leaves, chiffonade
  • Sweet Onion Salad:
  • 2 tablespoons olive oil
  • 2 sweet onions, sliced 1/2-inch thick
  • 1/4 cup balsamic vinegar
  • Salt and freshly ground pepper
  • Octopus:
  • 2 pounds octopus, cleaned
  • 3 cups water
  • 2 tablespoons aged sherry vinegar
  • 2 cloves garlic, smashed
  • 10 wine corks
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
Directions
Lemon-Basil 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.

Sweet Onion 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.

Octopus:

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.

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