Photo: Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette Recipe
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
Directions
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:
- 2 tablespoons olive oil
- 2 sweet onions, sliced 1/2-inch thick
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper
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:
- 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
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.
