Grilled Octopus Salad

Ingredients:

  • Octopus
  • 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
  •  lime, juiced

Salad:

  • 3/4 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 limes, juiced
  • 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

Directions:
Prep Time: 20 mins • Total Time: 40 mins

  1. Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
  2. Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside
  3. Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
  4. Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
  5. Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. Toss with the greens and vinaigrette.