Octopus Salad With Pickled Lemons | Saveur

Ingredients

• ²⁄₃ cup white wine vinegar
• ¹⁄₂ cup packed brown sugar
• ¹⁄₄ tsp. kosher salt
• 1 lemon, thinly sliced and seeded
• 3 tbsp. plus 2 tsp. grapeseed oil
• 3 tbsp. plus 2 tsp. white wine vinegar
• 1 ¹⁄₂ tsp. whole-grain mustard
• 1 tsp. honey
• ¹⁄₄ cup kosher salt
• 2 lb. octopus (about 4 large tentacles), cleaned
• ¹⁄₂ cup extra-virgin olive oil
• 14 cups mixed baby salad greens such as spinach and arugula (7 oz.)
• 1 ¹⁄₂ cups fennel fronds, chopped (from 2 bulbs)
• 2 cups cherry tomatoes, large ones halved
• ³⁄₄ cup thinly sliced spring onion
• ¹⁄₂ tsp. flaky sea salt