Octopus Salad with Lentils, Fennel and Citrus | RICARDO

Ingredients

• 3 tbsp (45 ml) olive oil
• 3 tbsp (45 ml) lemon juice
• 3 tbsp (45 ml) clementine or orange juice
• 1 tbsp (15 ml) honey
• ½ tsp red pepper flakes
• 1 large frozen octopus (or 2 small), about 2 ½ lb (1.2 kg), thawed (see note)
• 8 cups (2 litres) water
• 2 onions, halved
• 2 stalks celery, cut into pieces
• 1 lemon, the juice only
• 1 clove garlic, chopped
• 2 oranges
• 1 grapefruit
• 1 recipe cooked lentils
• 1 bulb fennel, thinly sliced
• ½ cup (15 g) arugula, chopped
• Salt and pepper