Octopus Salad With Scallion And Lime Recipes

OCTOPUS SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

WARM OCTOPUS AND SWEET ONION SALAD WITH FRESH BASIL AND LEMON VINAIGRETTE

Steps:

• For the vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil and blend until smooth. Pour into a bowl and fold in the basil.
• For the salad: Heat olive oil in a large saute pan over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
• Place the octopus, water, vinegar, garlic, wine corks, bay leaf and peppercorns. In a medium saucepan and bring to a simmer over medium heat and cook until tender, about 3 hours. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
• Assembly: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley
• Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper. Place the greens on a large platter and top with the grilled octopus. Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.

OCTOPUS SALAD WITH SCALLION AND LIME

Steps:

• Cut tentacles from octopus and discard head. Coarsely chop carrots, onion, and celery. In a large kettle cover octopus, carrots, onion, celery, parsley, peppercorns, cloves, and bay leaf with water and bring to a boil. Simmer mixture, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture 30 minutes.
• Transfer octopus with tongs to a colander and discard cooking liquid and vegetable mixture. Rub octopus gently under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut crosswise into paper-thin slices. Octopus may be prepared up to this point 1 day ahead and chilled, covered.
• In a bowl stir together all marinade ingredients. Transfer half of marinade to another bowl and reserve, covered and chilled. Add octopus to remaining marinade, tossing to combine. Marinate octopus, covered and chilled, 1 day. Bring octopus to room temperature before proceeding. With a slotted spoon transfer octopus and chili to bowl of reserved marinade and discard any remaining used marinade. Marinate octopus, covered and chilled, 1 day more. Bring octopus to room temperature before proceeding.
• In a small bowl stir together yogurt and lime juice and season with salt and pepper. Chill sauce, covered, until ready to assemble salad.
• Cut mint and coriander leaves into thin shreds. Peel and seed tomato. Diagonally cut scallions crosswise into thin slices and cut tomato, bell pepper, and cucumber into julienne strips.
• Transfer octopus to another bowl and discard marinade and chili. Toss octopus with shredded mint and coriander, tomato, scallions, bell pepper, cucumber, 2 tablespoons sauce, and salt and pepper to taste.
• Pour a small amount of sauce onto centers of 4 chilled plates. Mound one fourth octopus salad in center of 1 plate. (If using ring mold, put it in center of plate, fill it with one fourth octopus salad, and carefully remove mold.) Repeat procedure with remaining 3 plates. Garnish salads with mint and drizzle with some sauce. Serve any remaining sauce on the side.