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Grilled Octopus Salad with Northwest Greens from Table 13

Grilled Octopus Salad with Northwest Greens from Table 13
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Total Time:
60 minutes

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Servings:
Serves 4

Poached Grilled Octopus:
1 lb baby octopus
1 lemon
1 shallot
1 large carrot
1 celery stalk
1 bay leaf
1 tablespoon kosher salt
¼ teaspoon peppercorns
Fresh Italian parsley

Northwest Greens:
Baby arugula
Baby mizuna
Watercress
Red and green oakleaf
Red and green butterhead lettuce

Vinaigrette:
Juice of half a lime
Juice of half a lemon
1 tbsp honey
1 tbsp lemongrass
Pinch of salt & pepper
Pinch of garam masala
Pinch of cardamom
1 tbsp green onions
¾ cup extra virgin olive oil

Garnish:
Sliced pink scarlet turnips
Pickled fennel
Grapefruit slices
Valencia orange slices
Extra virgin olive oil aioli
Parsley oil

Poaching the Octopus:
 Prep a court bouillon: Fill a 2-quart pan about ⅔ full with cold water. Just enough to submerge all of the octopi you're going to poach. 

Roughly chop shallot, carrot, celery and add to water. Cut lemon in half, squeeze, and add to water. 

Next, add bay leaf, salt, and peppercorns.

Bring water to a boil and lower a simmer. Continue simmering, covered, for 15 to 20 minutes. 

Reduce heat to low so that only a few bubbles break the surface.

Add the cleaned octopus to the simmering court bouillon and cover, cooking for approximately 40 minutes. The octopus will be done with the tip of a sharp knife can be inserted into the underside. 

Once octopus is poached, drizzle with olive oil, salt and pepper and set aside Make Vinaigrette

Add all the vinaigrette ingredients (except for the olive oil) to a bowl. Slowly whisk in the olive oil. Taste and adjust as needed, a little separation is okay.

Grill Octopus:
Once octopus is marinaded in olive oil, place on a grill to get a nice char, about 2-3 minutes on each side 

Once octopus is grilled, slice it into bite sized pieces.

Plate:
Start to arrange the greens in a bowl. Drizzle on the vinaigrette, being carful not to overdress and wilt the greens

On a plate, place your tossed greens and top with sliced octopus

Garnish with radishes, pickled fennel, grapefruit slices and valencia orange slices

Add a few drops of the aioli and parsley oil on the side for dipping the octopus.

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