Warm Octopus And Sweet Onion Salad With Fresh Basil And Lemon Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1310
FAT
249%
CHOL
34%
SOD
94%

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Ingredients for 4 servings

3 cups water

10 wine corks

2 tablespoons olive oil

Salt and freshly ground pepper

1 shallot, coarsely chopped

2 pounds octopus, cleaned

4 basil leaves, chiffonade

2 sweet onions, sliced 1/2-inch thick

1 bay leaf

3 cups fresh lemon juice

2 cloves garlic, smashed

2 tablespoons aged sherry vinegar

2 cloves garlic, chopped

1 cup olive oil

1/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon black peppercorns

1 tablespoon honey

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