Charred Octopus And White Bean Salad Recipes

CHARRED OCTOPUS SALAD WITH TANGERINE SAUCE

Steps:

• Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
• Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
• Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
• Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
• Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
• To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull¿s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
• Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.

CHARRED OCTOPUS WITH WHITE BEANS, GREENS AND TOMATOES

Steps:

• Combine vinegar, 2 tablespoons of the oil, honey, salt and pepper in a blender and pulse until smooth. Set aside until ready to assemble the salad.
• Heat 1 tablespoon of the oil in a large skillet over medium high heat. Sear pieces of octopus for 2-3 minutes or until lightly charred. Remove from the skillet and drain on a paper towel.
• In a medium bowl toss together beans, parsley, chives, mint and onion with 3 tablespoons of vinaigrette until combined.
• Divide sliced tomatoes to serving plates and top with arugula, bean salad and charred octopus. Season with salt and pepper and serve with remaining vinaigrette. Garnish with herbs and lemon slices.

WHITE BEAN AND GRILLED OCTOPUS SALAD

Steps:

• Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
• Mix the octopus, the 1/4 cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.
• Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
• Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining 1/3 cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

Steps:

• Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
• Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
• Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.