Grilled Octopus and Peach Salad | CUESA

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Grilled Octopus and Peach Salad

Source:

Michael Ransom, Jasper’s Corner Tap & Kitchen

This recipe was demonstrated for CUESA’s Market to Table program on August 24, 2013.
    
Serves 4

INGREDIENTS

Octopus
1 small onion, quartered
1 small carrot, peeled and sliced
3 cloves garlic
6 fresh bay leaves
3 tablespoons kosher salt
2 pounds octopus tentacles
1 teaspoon Togarashi chili spice

Bone Marrow Vinaigrette
6 cross-cut marrow bones
¼ cup Banyuls vinegar
1 tablespoon whole-grain mustard
1 teaspoon honey
2 tablespoons extra-virgin olive oil

4 cups arugula
¼ cup pickled red onion
⅛ cup bias-sliced green onion tops
2 ripe peaches, sliced
¼ cup parsley leaves
1 lemon, cut in wedges, seeds removed
1 teaspoon Maldon sea salt

PREPARATION

1.    In a stock pot, combine the onion, carrot, garlic, bay leaf, kosher salt, and 10 cups of water. Bring to a boil, reduce the heat, and add the octopus. Simmer over low heat for approximately 1 hour or until fork-tender. When cool enough to handle, drain the octopus, pat dry, and set aside.

2.    Preheat a charcoal grill or grill pan and lightly brush with oil. Toss the braised octopus with olive oil and salt, then grill until lightly charred on all sides. Let cool slightly, and slice each tentacle on a bias into ¼-inch thick slices. Toss with olive oil, Togarashi spice, and lemon juice and set aside.

3.    For the bone marrow vinaigrette, first soak the marrow bones in cold salted water overnight.  Preheat the oven to 450°F. Dry the bones and place them in an ovenproof pan. Roast for 15 minutes or until the marrow begins to pull away from the bone, then remove from the oven and let cool.  When it’s cold enough to handle, gently press the marrow out of the bones and into a bowl. Press the marrow through a fine sieve and reserve.

4.    In a mixing bowl, combine the Banyuls vinegar, whole-grain mustard, and bone marrow.  Season to taste with honey, salt, and pepper, then whisk in the olive oil until incorporated and set aside.

5.    In a small sauté pan, gently warm the bone marrow vinaigrette. In a bowl, mix the arugula, pickled red onion, scallions, and peach slices. Dress with the warm vinaigrette and place it on one side of the plate. Shingle the grilled octopus slices, leaning them against the salad. Drizzle with marrow vinaigrette and finish with the sea salt. Garnish with parsley leaves and lemon.
 

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