A Little bit of Italy Right Here!

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Make A Little bit of Italy Right Here!

Just a few ingredients result in a smashing summer salad. Charred baby octopuses are the star, supported by hot cherry tomatoes that burst in the mouth. Blistered chili peppers satisfy the craving for hot weather piquancy. It all comes together with a lemony dressing flavored with oregano and garlic. Gorgeous colors, interesting textures, bold flavors. This salad makes a great addition to any summer buffet.

Charred Baby Octopus Salad

Serves 4

Total time:  30 minutes

Ingredients

2 lbs Baby Octopus, whole, cleaned, eyes and beaks removed

3 Lemons

1 lb Baby Heirloom Tomatoes

8 Small Chili Peppers (Thai, Serrano, Jalapeño, Shishito)

1 lb Mixed Lettuces

Lemon Oregano Dressing

1/2 c. olive oil

1/4 c. lemon juice

zest from 1/2 lemon

1 small garlic clove, minced

1/2 t. dried oregano

salt and pepper to taste

Whisk all ingredients together.

Preparation

Place cleaned baby octopuses in a sauce pan and cover with water. Add a splash of white wine and a good squeeze of lemon juice. Cover and bring to a simmer, cooking about 20 minutes until the octopus are fork tender. Remove them with a spider or strainer. Let cool to room temperature.

Place octopus in a bowl with lemon wheels, baby heirloom tomatoes, chilies. Coat with olive oil, lemon juice, dried oregano, salt, pepper. Let marinate while the grill gets hot, then place the medley in a grill basket in a single layer, and cook over high heat, flipping occasionally, until it all starts to char. Serve the hot octopus medley over lightly dressed mixed lettuces. Serve with extra dressing on the side.

Serve with a crusty baguette and a chilled Pinot Grigio.

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