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Grilled Octopus Salad (Insalata di Polipo) Recipe

Grilled Octopus Salad (Insalata di Polipo) Recipe

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Grilled Octopus Salad (Insalata di Polipo)

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Ingredients:

Serving

16 oz cleaned octopus with heads removed (about 1 1/2 to 1 3/4 lb 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 tbsp extra-virgin olive oil
1 lime, juiced
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

Directions:

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.)
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.
Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
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.
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. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	812.39 Kcal (3401 kJ)
Calories from fat	571.73 Kcal
		% Daily Value*
Total Fat	63.53g	98%
Cholesterol	46.49mg	15%
Sodium	538.75mg	22%
Potassium	1203.35mg	26%
Total Carbs	40.35g	13%
Sugars	6.76g	27%
Dietary Fiber	17.49g	70%
Protein	24.88g	50%
Vitamin C	36.7mg	61%
Vitamin A	0.1mg	3%
Iron	11.3mg	63%
Calcium	262.5mg	26%

Amount Per 100 g
Calories	124.14 Kcal (520 kJ)
Calories from fat	87.37 Kcal
		% Daily Value*
Total Fat	9.71g	98%
Cholesterol	7.1mg	15%
Sodium	82.33mg	22%
Potassium	183.88mg	26%
Total Carbs	6.17g	13%
Sugars	1.03g	27%
Dietary Fiber	2.67g	70%
Protein	3.8g	50%
Vitamin C	5.6mg	61%
Iron	1.7mg	63%
Calcium	40.1mg	26%

* 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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Recipe Tags

Weightwatchers Points

20.7

Points
22

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

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