Grilled Octopus Salad (Insalata di Polipo)

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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