Grilled Octopus, Chickpeas, Cherry Tomatoes, and Anchovy Vinaigrette
Boiling the octopus, then marinating and grilling it, yields a tender and smoky result in this recipe from Neil Fraser of LA's Redbird. He pairs it with chickpeas, cherry tomatoes, and bitter greens for a summery, main-course salad.
Yield: serves 4
Time: 1 hour, 40 minutes
- 1 (2-lb.) octopus, fresh or frozen, cleaned
- 1⁄2 cup dried chickpeas
- 3 garlic cloves, peeled, 1 mashed into a paste
- Kosher salt
- 1 1⁄4 cups olive oil
- 2 oranges, zested
- 2 lemons, zested
- 2 tbsp. lemon juice
- 2 tbsp. red wine vinegar
- 2 Spanish white anchovy fillets
- 1 egg yolk
- 4 oz. baby kale or another green (about 5 cups)
- 4 oz. frilly mustard greens, or other spicy green (about 5 cups)
- 1⁄4 cup vermouth vinegar
- 1 pint cherry tomatoes, halved
- Soak the chickpeas overnight. Drain, then cover with water in a small saucepan and cook with 2 garlic cloves and salt until soft, about 25 minutes; drain and set aside.
- Whisk remaining garlic, lemon juice, red wine vinegar, anchovies, and egg; while whisking, slowly drizzle in 3⁄4 cup oil until emulsified. Season dressing with salt and pepper.
- Place octopus in a 6-qt. saucepan; cover with water and boil. Reduce heat and simmer until tender, 45 minutes-1 hour, then drain. Marinate in 1⁄4 cup olive oil and zest. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove octopus from marinade, and transfer to grill; cook until charred on the outside, about 5 minutes, and keep warm.
- Toss reserved chickpeas, remaining oil, the greens, vermouth vinegar, tomatoes, salt, and pepper in a bowl and divide between 4 plates; top each with octopus.