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Charred Octopus and White Bean Salad (Guy Fieri) Recipe

Charred Octopus and White Bean Salad (Guy Fieri) Recipe

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Charred Octopus and White Bean Salad (Guy Fieri)

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Ingredients:

Serving

1 3- to 4-lb octopus, cleaned
1/4 cup flakey sea salt
1 tbsp white balsamic vinegar
1/4 tsp finely minced garlic
2 tbsp chopped simple preserved lemons , recipe follows, plus more for garnish
juice and zest of 1 meyer lemon (about 3 tbsp)
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 tbsp finely sliced fresno chile
2 radishes
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

Directions:

Salad:
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.
Simple Preserved Lemons:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.51 Kcal (2280 kJ)
Calories from fat	194.23 Kcal
		% Daily Value*
Total Fat	21.58g	33%
Cholesterol	185.94mg	62%
Sodium	9389.62mg	391%
Potassium	417.63mg	9%
Total Carbs	29.84g	10%
Sugars	2.57g	10%
Dietary Fiber	6.4g	26%
Protein	63.03g	126%
Vitamin C	53.8mg	90%
Vitamin A	0.2mg	5%
Iron	25.4mg	141%
Calcium	253.9mg	25%

Amount Per 100 g
Calories	65.07 Kcal (272 kJ)
Calories from fat	23.21 Kcal
		% Daily Value*
Total Fat	2.58g	33%
Cholesterol	22.22mg	62%
Sodium	1122.02mg	391%
Potassium	49.91mg	9%
Total Carbs	3.57g	10%
Sugars	0.31g	10%
Dietary Fiber	0.76g	26%
Protein	7.53g	126%
Vitamin C	6.4mg	90%
Iron	3mg	141%
Calcium	30.3mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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