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flakey sea salt white balsamic vinegar garlic Simple Preserved Lemons lemon extra-virgin olive oil basil kosher salt olive oil kosher salt baby arugula beans chile radishes red onion flakey sea salt lemons salt water
Viewed: 15 - Published at: 7 years agoIngredients
- One 3- to 4-pound octopus, cleaned
- 1/4 cup flakey sea salt
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon finely minced garlic
- 2 tablespoons chopped Simple Preserved Lemons, recipe follows, plus more for garnish
- Juice and zest of 1 Meyer lemon (about 3 tablespoons)
- 1/4 cup extra-virgin olive oil, plus extra to garnish
- 3 fresh basil leaves, finely julienned
- Kosher salt and freshly cracked black pepper
- Olive oil, for grilling
- Kosher salt and freshly cracked black pepper
- 4 lightly packed cups baby arugula, washed and trimmed
- 1 1/2 cups cooked white beans
- 2 tablespoons finely sliced Fresno chile
- 2 radishes, finely sliced on a mandoline or with a sharp knife
- 1/2 red onion, finely sliced
- Flakey sea salt, for garnishing
- Cook's Note: To clean fresh octopus, turn the head inside out and remove the ink sac, innards and mouthparts. Rinse gently and pat dry.
- 4 Meyer lemons
- 1/3 cup salt
- Water or freshly squeezed lemon juice, to cover
Method
- For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment.
- Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat.
- Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry.
- Cover and refrigerate until ready for use.
- For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl.
- Slowly add and whisk in the oil until completely incorporated and smooth.
- Add the basil and gently whisk.
- Season with salt and pepper.
- Cover and refrigerate until ready for use.
- For the salad: Preheat the grill to high heat.
- Separate the tentacles and head of the octopus.
- Skewer each leg, weaving the legs through the skewers.
- Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface.
- Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper.
- Place the octopus onto the hot grill and sear.
- Allow to char around the edges then turn, 3 to 4 minutes per side.
- The octopus is done when just cooked through yet nicely charred around the edges.
- Do not overcook or it will be tough.
- Remove and let rest for 1 to 2 minutes.
- Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette.
- Set aside.
- Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette.
- Add the warm octopus and carefully toss to combine.
- Season with flakey sea salt and pepper.
- Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
- Quarter the lemons and rub with the salt.
- Combine in a mason or canning jar and press the lemons to release juice.
- Top with water to cover.
- Seal and age for up to 2 weeks in the refrigerator.
