Name: Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Ingredients: 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; 3 sage leaves, chiffonade; 2 tablespoons olive oil; 1/4 cup sugar; 2 sweet onions, finely sliced; 1/4 cup balsamic vinegar; Salt and freshly ground pepper; 2 pounds octopus, cleaned; 3 cups water; 2 tablespoons aged sherry vinegar; 4 wine corks; 2 cloves garlic, smashed; 1 bay leaf; 1 tablespoon black peppercorns; 1/4 cup olive oil; Salt and freshly ground pepper; Chopped fresh sage and parsley, for garnish

Directions

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.

On Tonight

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

Lemon-Sage Vinaigrette:

Sweet Onion Salad:

Octopus:

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