Grilled Octopus Salad with Candied Bacon

Tender braised-then-charred octopus over dressed frisee with a Tunisian pepper sauce and bits of candied bacon.

Ingredients

• 1 fresh young octopus, about 3 lbs, cleaned
• 2 cups white wine
• 3 cups water
• 1 tsp black peppercorns
• 1 tbsp sea salt
• 1 onion, halved
• 4 celery stalks, cut into 3-inch pieces
• 3 carrots, cut into 3-inch pieces
• 1 leek, halved and cut into 3-inch pieces
• 2 tomatoes, halved
• 1 handful parsley, plus 1/2 cup chopped for garnish
• Olive oil and salt, for grilling

Tunisian pepper-tomato sauce, for serving

• 3 small heads frisee, dark outer leaves removed

Dijon mustard vinaigrette, for dressing

• 3 tbsp chopped chives
• Candied bacon: 1 lb thick-sliced bacon cut into rectangles, 1/4 cup brown sugar

Directions

1. Place the octopus in a large pot with the wine, water, peppercorns, sea salt, onion, celery, carrots, leek, tomatoes and parsley. Bring to a boil, then simmer covered until tender, about 2 hours. Cool in the liquid and refrigerate.
2. For the candied bacon: slowly render the bacon in a skillet over medium heat until crisping, drain the fat, add the brown sugar and toss until caramelized, then spread on parchment.
3. Cut the octopus into legs and large pieces of head. Brush with olive oil and season with salt.
4. Grill over medium-high heat until lightly charred, about 5 minutes.
5. Spoon the pepper sauce onto each plate. Toss the frisee with vinaigrette and arrange over the sauce.
6. Top with the octopus and candied bacon, then garnish with parsley, chives, more vinaigrette and black pepper.

Notes

Andrew Zimmern’s grilled octopus salad - braised gently first so it grills up tender, not rubbery.