-
1
Put the octopus in a pot with the wine and enough cold water to cover.
-
2
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.
-
3
Remove the octopus with a slotted spoon and cool.
-
4
(This may be done a day ahead and refrigerated in a covered bowl.)
-
5
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.
-
6
Remove the octopus from the marinade and set aside.
-
7
Preheat a charcoal or gas grill until hot.
-
8
Position the rack about 5 to 6 inches from the heat.
-
9
Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion.
-
10
Alternatively, whisk these ingredients together in a small bowl for a chunkier texture.
-
11
Season, to taste, with salt and pepper and set aside.
-
12
Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
-
13
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.
-
14
Remove and cut into bite-size pieces.
-
15
0054oss with the greens and vinaigrette, divide among 4 plates, and serve.
