Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups fresh lemon juice |
1 shallot, coarsely chopped |
2 cloves garlic, chopped |
1 tablespoon honey |
1 cup olive oil |
salt and freshly ground pepper |
4 basil leaves, chiffonade |
2 tablespoons olive oil |
2 sweet onions, sliced 1/2-inch thick |
1/4 cup balsamic vinegar |
salt and freshly ground pepper |
2 pounds octopus, cleaned |
3 cups water |
2 tablespoons aged sherry vinegar |
2 cloves garlic, smashed |
10 wine corks |
1 bay leaf |
1 tablespoon black peppercorns |
1/4 cup olive oil |
salt and freshly ground pepper |
Directions:
1. Lemon-Basil Vinaigrette:
2. 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.
3. Sweet Onion Salad:
4. 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.
5. Octopus:
6. 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.
7. Assembly: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley
8. 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.
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