Grilled Octopus, Olive and Fennel Salad
Servings: 4
Equipment
- mandoline or sharp knife
- grill or grill pan
Ingredients
Salad
- 1 lb cooked frozen octopus legs, thawed
- 1 bulb fennel, thinly sliced (fronds reserved) use mandoline or sharp knife for paper thin slices
- ½ cup thinly sliced celery, with leaves
- ¾ cup castralavan olives, pitted and sliced in half
- flakey sea salt, such as maldon, for topping
- extra virgin olive oil, for drizzling on top
Dressing/marinade
- ¼ cup fresh squeezed lemon juice
- 1 teaspoon lemon zest
- ¼ cup + 1 tablespoon extra virgin olive oil
- 1 crushed fresh garlic clove
- 1 teaspoon chopped fennel fronds
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon dijon mustard
- salt and fresh ground pepper, to taste
Instructions
- Add all marinade ingredients to a medium bowl, and whisk to combine. 2. Marinade the octopus in half of the dressing, and reserve the other half in the refrigerator until ready to dress the salad. 3. Marinate the octopus for at least 2 hours and up to overnight before grilling. 4. Prep the salad ingredients, whisk dressing again to reincorporate the ingredients, and toss with the fennel, olives and celery. 5. Heat a grill or grill pan over medium-high heat, and grill octopus for 2-3 minutes a side, just until a bit of smoky flavor is added and some color is achieved, 6. Slice octopus into small pieces, and toss with the salad. 7. Top with flakey sea salt, fennel fronds and a drizzle of olive oil. 8. Salad can be made in advance, and kept for 2 days in the refrigerator.