Grilled Octopus
Grilled Octopus Tomato Salad with Salsa Verde
PREP 15 MINS | COOK 1.5 HOUR | SERVES 4
INGREDIENTS:
Octopus
1 ½ lb octopus, cleaned (eyes & beak removed)
1 bay leaf
3 garlic cloves, smashed
½ lemon
2 tbsp Masseria Organic Extra Virgin Olive Oil
Salt
Salad
2-3 heirloom tomatoes, sliced into thick rounds
¼ c cherry tomatoes, halved
Handful fresh basil and watercress
Masseria Organic Extra Virgin Olive Oil (for finishing)
Flaky sea salt
Salsa Verde
½ cup flat-leaf parsley, finely chopped
1 tbsp capers, finely chopped
1 tsp anchovy paste
1 garlic, minced
½ tsp dijon mustard
½ lemon zest
1 tbsp lemon juice
⅓ cup Masseria Organic Extra Virgin Olive Oil
Salt and Pepper to taste
DIRECTIONS:
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Simmer octopus in a pot of salted water with bay leaf, smashed garlic, ½ lemon, and salt for 1 hour or until fork tender. Remove from liquid and let cool at room temperature for 30 minutes then pat dry. Slice octopus tentacles into 8 individual pieces.
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Preheat a grill to 450F. Toss octopus tentacles in Masseria, salt, and pepper. Grill for 3-4 minutes on each side until lightly charred.
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In a bowl, whisk together salsa verde ingredients. Season with salt and pepper to taste.
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On a platter or plate, arrange sliced heirloom tomatoes. Season with flakey salt and pepper. Place grilled octopus on top. Spoon salsa verde and scatter basil and watercress. Drizzle with a touch more olive oil if desired.