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1
For the dressing, preheat oven to 350 degrees F.
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2
Wrap each lemon with one lemon thyme sprig in one piece aluminum foil.
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3
Place wrapped lemons on a baking sheet and bake for 35 minutes.
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4
Remove lemons from oven and let cool on wire rack.
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5
Unwrap lemons and cut in half.
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6
Scoop pulp from lemons into a large bowl with a large spoon and discard skins.
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7
Mash pulp with a fork or spoon and strain through a sieve.
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8
In a mixing bowl, combine strained lemon pulp, shallots, garlic and a bit of salt and pepper.
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9
Drizzle olive oil into mixture while whisking to create and emulsified vinaigrette.
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10
Taste and season as desired.
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11
For the salad, in a large pot, bring 4 cups water, white wine, pink peppercorn, bay leaves and shallots to a boil.
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12
Reduce heat to a simmer, add octopus and poach for 30 minutes until tender.
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13
Meanwhile, cook borlotti beans according to package directions until al dente.
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14
Let cool.
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15
As beans and octopus cook, season calamari with salt and pepper.
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16
Heat 2 T oil in sautA pan over high heat.
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17
When oil is about to smoke, add calamari and sautA for 15 seconds until tender.
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18
Set aside.
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19
When calamari, octopus and beans are still warm, toss with remaining ingredients and dressing until evenly mixed.
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20
Arrange on 8 salad plates.
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21
Serve immediately.
