July 2014: Char-Grilled Octopus Salad

with Celery Leaves, Radishes, Orange Supremes, California Olive Oil, Micro Greens and Lemon Herb Vinaigrette

Recipe by: Chef Jake Hizny

Chef Eamon

Ingredients

Description

Amount

2-4 lb Octopus, Cleaned and Rinsed

1 each

Bay Leaves

2

Whole Black Peppercorns

1 tsp

 

 

Tri-Colored Fingerling Potatoes

1 lb

Kosher Salt

1 lb

 

 

Extra Virgin Olive Oil

1/2 cup

Baby Arugula

1 cup

Kosher Salt

TT

Ground Black Pepper

TT

 

 

Orange Supremes

1 cup

Inner Celery Leaves

1 cup

Red Onion, Julienned

1 cup

Radicchio, Julienned

1 cup

Radish, Sliced Thin

1 cup

Snow Pea Shoots

2 cups

Radish Sprouts

2 cups

Fresh Lemon Juice

1/4 cup

Extra Virgin Olive Oil

1/2 cup

 

Preparation

Octopus
1. Clean and rinse the octopus making sure the ink sack and beak and entrails are all removed.
2. Bring a gallon of water, bay leaves and black peppercorns to a simmer.
3. Add the octopus and gently simmer for 1-1 ½ hours or until tender.
4. Remove and cool.
5. Once cool, remove the tentacles and cut them into 2-3” pieces. Reserve for service.

Potatoes
1. Place the kosher salt in a roasting pan. Arrange it so it is ½” deep.
2. Nestle each fingerling potato into the salt.
3. Bake at 325F for 2-30 minutes or until the potatoes are just tender. Remove from the oven and allow to cool.
4. Remove the potatoes from the salt and wipe any excess salt from them.
5. Cut the potatoes into ½” slices. Reserve for service.

For the arugula oil;
1. In a blender, combine the arugula and olive oil. Quickly puree the arugula until smooth.
2. Remove to a bowl and season with salt and pepper. Reserve for service.

To Serve
1. Coat the octopus tentacles with oil salt and pepper. Grill over medium high heat, turning to avoid scorching. Remove when nicely charred and warm.
2. While the octopus is grilling, divide the potatoes and the remaining ingredients between 8 plates.
3. Dress each plate with arugula oil, fresh lemon juice and olive oil. 
4. Arrange grilled octopus pieces around and serve immediately.

 

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