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GRILLED OCTOPUS EN SALADE

Serves 4

Ingredients:
• Two small octopi, roughly 1 lb. each, or one 2 lb. (cleaned weight), make sure they are very fresh and cleaned well by your fishmonger, beaks removed.

Marinade:
• 1/3 cup olive oil
• zest and juice of 1 lemon
• 4 minced garlic cloves
• 3 T minced tarragon
• 3 T minced parsley.

• 2 heads frisee trimmed and cleaned, washed and dried
• 1 head butter lettuce, cored, washed and dried
• 1 cup halved cherry tomatoes
• 1 avocado, halved, pitted, peeled and sliced
• 3 T lemon juice
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh dill sprigs
 

Directions
Place the octopus in a large pot of cool salted water and bring to a boil. Simmer for 45 minutes and let sit in water for 15 minutes after. Remove octopus and cool in fridge for a few hours. Marinate in olive oil, lemon zest, lemon juice, minced garlic and plenty of fresh minced tarragon and parsley. Let marinate overnight.

Remove the octopus from the marinade, and grill over medium direct heat until heated through and beginning to char.

Toss the frisee, lettuce, tomatoes and dill and divide onto 4 plates.

Cut octopus in half and serve octopus pieces over the salad, dressing with the oil and lemon and seasoning with salt and freshly ground pepper.


Recipe courtesy of Bizarre Foods with Andrew Zimmern on the Travel Channel