Best Grilled Octopus Salad With Marinated Figs And Ginger Lime Dressing Recipes

White Bean and Grilled Octopus Salad image

Yield serves 6

Number Of Ingredients 10

1 pound baby octopus, tentacles attached
1/4 cup plus 1/3 cup olive oil
3 garlic cloves, minced
1/2 lime
Salt and freshly ground black pepper
3 cups cooked great northern or pinto beans
2 tablespoons chopped scallions (white and pale green parts only)
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano

Steps:

Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
Mix the octopus, the 1/4 cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.
Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining 1/3 cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.

Grilled Octopus Salad (Insalata di Polipo) image

Provided by Food Network

Categories appetizer

Time 3h15m

Yield 4 servings

Number Of Ingredients 19

16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned)
2 cups full-bodied red wine, such as Chianti or Sangiovese
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 sprigs fresh thyme
1 bay leaf
4 cloves unpeeled garlic, crushed
3 tablespoons extra-virgin olive oil
1 lime, juiced
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 limes, juiced
1 bunch mint, stems removed, leaves torn into pieces
1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground black pepper
2 endives with core removed, julienned
3 cups julienned radicchio leaves
2 cups cooked chickpeas or gigante beans

Steps:

Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.