Octopus With Chickpea Salad

More from this source
Washington Post


Add a comment


Whole legs from one 4- to 6-pound octopus, cleaned (see headnote and VARIATION)

Kosher salt

Freshly cracked black pepper

Blended oil (50 percent canola oil, 50 percent extra-virgin olive oil, as needed

6 medium cloves garlic

4 fresh bay leaves (may substitute 4 dried bay leaves)

1/4 teaspoon crushed red pepper flakes

Chickpea Confit (see related recipe)

15 ounces (2 cups) cooked or canned black-eyed peas (if canned, then drain and rinse well)

1/2 small red onion, coarsely chopped (1/2 cup)

8 scallions, green parts only, cut crosswise into thin slices (1 to 1/4 cups)

10 sun-dried tomatoes (not oil-packed), cut into thick strips

Leaves from 2 or 3 sprigs flat-leaf parsley, finely chopped (1 tablespoon)

Fronds from 1 or 2 stems dill, finely chopped (1 tablespoon)

3 tablespoons extra-virgin olive oil

Juice from 1 medium lemon (1 1/2 tablespoons)

Small handful of torn fresh herbs, such as dill, mint and/or flat-leaf parsley, for garnish

Juice from 2 or 3 lemons (1/4 cup)

1 tablespoon Dijon-style mustard

1 tablespoon dried Greek oregano

1/2 teaspoon kosher salt

Generous grind of black pepper

1/2 cup olive oil

You might also like

Chickpea And Octopus Bruschetta
Octopus & Ceci Bean Zuppa With Escarole
SF Gate
Charred Octopus Salad Recipe
Food Republic
Baby Octopus In Tomato Sauce
No Recipes
Fried Octopus
Nourished Kitchen
Grilled Octopus With Gigante Beans And Oregano
Octopus Salad (Ensalada De Pulpo)
Simply Recipes
Mediterranean Octopus Salad
Charred Octopus With Peach, Arugula And Aged Ba...
Octopus Sushi (Cooked Sushi Recipe)
Pham Fatale