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My review
Grilled Octopus Salad with Marinated Figs and Ginger-Lime Dressing
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Juliette Wooten
"Inspired by restaurant in the center of Paris in 2009. The chef prepared this dish right in front of our table. It's amazing how quickly all the ingredients on his tray turned into one unforgettable appetizer. Serve immediately while warm."
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Ingredients
27 m servings 169Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
- Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
- Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.
Footnotes
- Cook's Note:
- Avocado honey can be substituted for the honey, if desired.