Behind the Recipes
Mediterranean Octopus by Chef John DeLucie
Makes 2 servings
INGREDIENTS:
2 medium sized Octopi (from MYLO Gourmet) trimmed and cleaned, (then marinated in 1 cup of olive oil, 2 cloves of crushed garlic and some thyme sprigs)
10 or so green and black Cerignola olives packed in oil, crushed and pitted
1 fennel bulb cut in half the long way and cut into half-moons
1 bunch of watercress trimmed and washed
Dressing:
1/4 cup extra virgin olive oil
The juice from 1/2 lemon
Salt and pepper to taste
PREPARATION:
1. Remove octopus from the marinade. Over gas or charcoal grill the octopus on both sides 5-7 minutes total until the char is visible.
2. In a non-reactive bowl combine the olives, watercress and fennel with the dressing.
3. Split the salad between two plates. Place one on each of the salads and serve.
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