Andrew Zimmern Cooks: Grilled Octopus Salad

Name: Andrew Zimmern Cooks: Grilled Octopus Salad
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

andrewzimmern.com

Grilled octopus with frisee salad and mustard vinaigrette—Andrew Zimmern's easy, set-it-and-forget-it recipe makes octopus cooking approachable and delicious.

View full recipe on andrewzimmern.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.

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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