2885. GRILLED OCTOPUS SALAD with BACON and LEMON-PISTACHIO VINAIGRETTE

Salad:
1/2 lb octopus
2 slices thin cut bacon
2 radishes, sliced thin
handful of yellow wax beans
1/4 cup fava beans
1/4 cup red cabbage
little less than a 1/4 cup pistachios 

Vinaigrette:
1/3 cup fresh lemon juice
1 shallot, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/4 cup pistachios

Vinaigrette: In a blender mix lemon juice, shallot, tarragon, red wine vinegar, sugar, dijon mustard, salt, and pepper until smooth. With blender running, add olive oil in a steady stream until well incorporated. Turn off blender, add pistachios and pulse until finely chopped.

Salad: In a saucepan add octopus and enough water to cover octopus but about 2 inches. Bring to a boil and simmer about an hour. Remove from boiling water and once cool enough to handle cut into large bite size pieces.

Cook bacon in a fry pan until lightly crisp. Boil wax beans in water about 5-7 minutes until just starting to become tender.

Heat grill. In a bowl toss all salad ingredients in dressing to lightly coat. Transfer to a mesh fry pan (one made for grilling). Cook on grill until salad ingredients are lightly charred, about 10 minutes. Remove from grill and toss with a bit more dressing to lightly coat salad and serve.


bacon recipe courtesy of: Pretty in Pork, July 6, 2011