Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette
- Yield: 4 servings
- Total: 1 hr 50 min
- Prep: 10 min
- Cook: 1 hr 40 min
Ingredients
Lemon-Sage 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
3 sage leaves, chiffonade
Sweet Onion Salad:
2 tablespoons olive oil
1/4 cup sugar
2 sweet onions, finely sliced
1/4 cup balsamic vinegar
Salt and freshly ground pepper
Octopus:
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.