Warm Octopus And Sweet Onion Salad With Fresh Sage And Lemon Vinaigrette Recipes

GRILLED OCTOPUS SALAD W/LEMON GARLIC VINAIGRETTE

Steps:

• Fill a large stock pot with water" 2/3's of the way up pot", onion, lime kaffir leaves, bay leaves, garlic cloves, jalapeño peppers, lemon and sea salt . Bring to a boil. Lower octopus in pot tentacles first. Reduce heat and simmer for 90 minutes or until tender. Set aside and cool.
• Heat grill to medium-high heat. Brush octopus with olive oil. Grill octopus 2-3 minutes on each side.
• In a small bowl, whisk together vinaigrette ingredients.
• Place octopus on platter and assemble salad. Enjoy

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.

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

Steps:

• Lemon-Sage 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, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage.
• Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
• Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. 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: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.