Poached Grilled Octopus:
1 lb baby octopus
1 large carrot
1 celery stalk
1 bay leaf
1 tablespoon kosher salt
¼ teaspoon peppercorns
Fresh Italian parsley
Red and green oakleaf
Red and green butterhead lettuce
Juice of half a lime
Juice of half a lemon
1 tbsp honey
1 tbsp lemongrass
Pinch of salt & pepper
Pinch of garam masala
Pinch of cardamom
1 tbsp green onions
¾ cup extra virgin olive oil
Sliced pink scarlet turnips
Valencia orange slices
Extra virgin olive oil aioli
Poaching the Octopus:
Prep a court bouillon: Fill a 2-quart pan about ⅔ full with cold water. Just enough to submerge all of the octopi you're going to poach.
Roughly chop shallot, carrot, celery and add to water. Cut lemon in half, squeeze, and add to water.
Next, add bay leaf, salt, and peppercorns.
Bring water to a boil and lower a simmer. Continue simmering, covered, for 15 to 20 minutes.
Reduce heat to low so that only a few bubbles break the surface.
Add the cleaned octopus to the simmering court bouillon and cover, cooking for approximately 40 minutes. The octopus will be done when the tip of a sharp knife can be inserted into the underside.
Once octopus is poached, drizzle with olive oil, salt and pepper and set aside Make Vinaigrette
Add all the vinaigrette ingredients (except for the olive oil) to a bowl. Slowly whisk in the olive oil. Taste and adjust as needed, a little separation is okay.
Once octopus is marinaded in olive oil, place on a grill to get a nice char, about 2-3 minutes on each side
Once octopus is grilled, slice it into bite sized pieces.
Start to arrange the greens in a bowl. Drizzle on the vinaigrette, being careful not to overdress and wilt the greens
On a plate, place your tossed greens and top with sliced octopus
Garnish with radishes, pickled fennel, grapefruit slices and valencia orange slices
Add a few drops of the aioli and parsley oil on the side for dipping the octopus.