Andrew Zimmern Cooks: Grilled Octopus Salad - Andrew Zimmern

Ingredients

• 1 fresh young octopus, about 3 pounds in size, beak and viscera discarded
• 2 cups white wine
• 3 cups water
• 1 teaspoon black peppercorns
• 1 tablespoon sea salt
• 1 onion, halved
• 4 stalks celery, cut into 3 inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 leek, halved, rinsed and cut into 3-inch pieces
• 2 tomatoes, cut in half
• 1 handful of parsley
• Olive oil
• Salt
• Tunisian Pepper-Tomato Sauce
• 3 small heads young frisee, leaves separated, outer dark green leaves discarded for another use
• Dijon Mustard Vinaigrette
• 1/2 cup parsley, chopped for garnish
• 3 tablespoons chives, chopped
• 1 pound thick sliced bacon
• 1/4 cup brown sugar