Grilled Octopus Salad (Insalata di Polipo) |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
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 |
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:
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. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.
6. 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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