Octopus Salad With Pickled Lemons

Serves
serves 8-10
Time
1 day

CROOKES AND JACKSON

Published on May 11, 2017

"We would go octopus fishing when I was a kid," says chef Ash Heeger, who grew up in Transkei, a rural area in eastern South Africa. When making octopus for a crowd, she tosses grilled pieces with greens, loads of fennel fronds, and pickled lemons whose rinds are tender enough to eat and add citrusy punch.

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Ingredients

For the pickled lemons and dressing

²⁄₃ cup white wine vinegar
¹⁄₂ cup packed brown sugar
¹⁄₄ tsp. kosher salt
1 lemon, thinly sliced and seeded
3 tbsp. plus 2 tsp. grapeseed oil
3 tbsp. plus 2 tsp. white wine vinegar
1 ¹⁄₂ tsp. whole-grain mustard
1 tsp. honey

For the salad

¹⁄₄ cup kosher salt
2 lb. octopus (about 4 large tentacles), cleaned
¹⁄₂ cup extra-virgin olive oil
14 cups mixed baby salad greens such as spinach and arugula (7 oz.)
1 ¹⁄₂ cups fennel fronds, chopped (from 2 bulbs)
2 cups cherry tomatoes, large ones halved
³⁄₄ cup thinly sliced spring onion
¹⁄₂ tsp. flaky sea salt

Instructions

Step 1

Make the pickled lemons: In a small saucepan over high heat, add the vinegar, sugar, 2⁄3 cup water, and salt; bring to a boil. Stir in the lemon slices and let rest at room temperature for 1 day.

Step 2

Make the dressing: In a medium bowl, whisk the oil, vinegar, mustard, honey, and 1 tablespoon of the lemon pickling liquid.

Step 3

Begin the salad: In a large pot, stir 10 cups water with the kosher salt. Add the octopus and oil. Cook at a low simmer until tender, about 2 1⁄2 hours; strain.

Step 4

Preheat the grill to medium-high. Add the octopus and cook, turning, until charred but still tender, about 5 minutes per side.

Step 5

Remove and let cool 2 minutes, then slice into rounds. Cut the pickled lemon slices into quarters.

Step 6

In a serving bowl, toss the greens, fennel fronds, tomatoes, onion, lemon pieces, and octopus with the dressing. Season with flaky sea salt and serve.

Make the pickled lemons: In a small saucepan over high heat, add the vinegar, sugar, 2⁄3 cup water, and salt; bring to a boil. Stir in the lemon slices and let rest at room temperature for 1 day.
Make the dressing: In a medium bowl, whisk the oil, vinegar, mustard, honey, and 1 tablespoon of the lemon pickling liquid.
Begin the salad: In a large pot, stir 10 cups water with the kosher salt. Add the octopus and oil. Cook at a low simmer until tender, about 2 1⁄2 hours; strain.
Preheat the grill to medium-high. Add the octopus and cook, turning, until charred but still tender, about 5 minutes per side.
Remove and let cool 2 minutes, then slice into rounds. Cut the pickled lemon slices into quarters.
In a serving bowl, toss the greens, fennel fronds, tomatoes, onion, lemon pieces, and octopus with the dressing. Season with flaky sea salt and serve.