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

Serves: 4

Lemon-Basil Vinaigrette
3 cups fresh lemon juice
1 shallot, coarsely chopped
2 cloves garlic, chopped
Salt and freshly ground pepper
2 tablespoons honey
3/4 cup olive oil
6 basil leaves, finely chopped

Place lemon juice, shallot, garlic, in a medium saucepan and cook over high heat, stirring occasionally, until reduced to a 1/4 cup. Place reduced syrup into a blender, add salt, pepper and the honey and blend until combined. With the motor running, slowly add the olive oil and blend until emulsified. Pour into a bowl and fold into the basil. 

Sweet Onion Salad
2 tablespoons olive oil
2 sweet onions, sliced into 1/2 inch thick slices
1/4 cup balsamic vinegar
Salt and freshly ground pepper

Heat olive oil in a large saute pan over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced; season with salt and pepper.

Octopus
2 pounds octopus, cleaned
2 tablespoons aged sherry vinegar
3 cloves garlic, smashed
1 bay leaf
1 tablespoon black peppercorns
1/4 cup olive oil
Salt and freshly ground pepper

1. Place the octopus in a large pot and just cover with cold water, vinegar, 1 tablespoon kosher salt, garlic and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 3 hours. Remove the octopus from the water and place on a platter lined with paper towels. 
2. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1-2 minutes on each side. 

Assembly
2 cups mixed greens
Lemon vinaigrette
Chopped fresh basil and parsley

1. Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper. Place the greens on a large platter and top with the grilled octopus. Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs. 


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