Grilled Octopus Salad (Insalata di Polipo)

Octopus:

• 16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned)
• 2 cups full-bodied red wine, such as Chianti or Sangiovese
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 cloves unpeeled garlic, crushed
• 3 tablespoons extra-virgin olive oil
• 1 lime, juiced

Salad:

• 3/4 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 2 limes, juiced
• 1 bunch mint, stems removed, leaves torn into pieces
• 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
• Sea salt and freshly ground black pepper
• 2 endives with core removed, julienned
• 3 cups julienned radicchio leaves
• 2 cups cooked chickpeas or gigante beans