Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette Recipe

Name: Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh lemon juice; 1 shallot, coarsely chopped; 2 cloves garlic, chopped; 1 tablespoon honey; 1 cup olive oil; Salt and freshly ground pepper; 4 basil leaves, chiffonade; 2 tablespoons olive oil; 2 sweet onions, sliced 1/2-inch thick; 1/4 cup balsamic vinegar; Salt and freshly ground pepper; 2 pounds octopus, cleaned; 3 cups water; 2 tablespoons aged sherry vinegar; 2 cloves garlic, smashed; 10 wine corks; 1 bay leaf; 1 tablespoon black peppercorns; 1/4 cup olive oil; Salt and freshly ground pepper

Servings: persons

3 cups fresh lemon juice
1 shallot, coarsely chopped
2 cloves garlic, chopped
1 tablespoon honey
1 cup olive oil
Salt and freshly ground pepper
4 basil leaves, chiffonade
2 tablespoons olive oil
2 sweet onions, sliced 1/2-inch thick
1/4 cup balsamic vinegar
Salt and freshly ground pepper
2 pounds octopus, cleaned
3 cups water
2 tablespoons aged sherry vinegar
2 cloves garlic, smashed
10 wine corks
1 bay leaf
1 tablespoon black peppercorns
1/4 cup olive oil
Salt and freshly ground pepper

1
Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup.
2
Place reduced syrup into a blender, add olive oil and blend until smooth.
3
Pour into a bowl and fold in the basil.
4
Heat olive oil in a large saute pan over medium heat.
5
Add the onions and cook until soft and caramelized.
6
Add the vinegar and cook until reduced.
7
Season with salt and pepper.
8
Place the octopus, water, vinegar, garlic, wine corks, bay leaf and peppercorns.
9
In a medium saucepan and bring to a simmer over medium heat and cook until tender, about 3 hours.
10
Remove the octopus from the water and place on a platter lined with paper towels.
11
Heat the grill or grill pan.
12
Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
13
Assembly: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley
14
Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper.
15
Place the greens on a large platter and top with the grilled octopus.
16
Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups fresh lemon juice, 1 shallot, coarsely chopped, 2 cloves garlic, chopped, 1 tablespoon honey, and more.

Yes, Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette

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