Charred Octopus and White Bean Salad

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1/4 teaspoon finely minced garlic

2 tablespoons chopped Simple Preserved Lemons, recipe follows, plus more for garnish

Juice and zest of 1 Meyer lemon (about 3 tablespoons) 

Juice and zest of 1 Meyer lemon (about 3 tablespoons)

1/4 cup extra-virgin olive oil, plus extra to garnish

3 fresh basil leaves, finely julienned 

Kosher salt and freshly cracked black pepper

Octopus:

One 3- to 4-pound octopus, cleaned

1/4 cup flakey sea salt

White Balsamic-Basil Vinaigrette:

1 tablespoon white balsamic vinegar

Salad:

Olive oil, for grilling

Kosher salt and freshly cracked black pepper

Kosher salt and freshly cracked black pepper 

4 lightly packed cups baby arugula, washed and trimmed

1 1/2 cups cooked white beans

2 tablespoons finely sliced Fresno chile

2 radishes, finely sliced on a mandoline or with a sharp knife

1/2 red onion, finely sliced

Flaky sea salt, for garnishing 

Simple Preserved Lemons:

4 Meyer lemons

1/3 cup salt

Water or freshly squeezed lemon juice, to cover