Octopus & Lentil Salad

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2 large carrots

2 celery ribs

1 medium Yukon Gold or other all-purpose potato

1 cup French lentils

1 bay leaf

1 sprig of thyme

1 large garlic clove, peeled and crushed

2 cups vegetable broth

1 cup water


2 teaspoons anchovy paste or about 2 fillets, rinsed and finely chopped

2 tablespoons minced shallots

2 tablespoons sherry vinegar

2 to 3 tablespoons lemon juice

1/4 cup extra virgin olive oil

Kosher salt and freshly ground pepper to taste


1 steamed octopus tentacle, about 6-8 ounces

2 teaspoons lemon juice

1 tablespoon minced fresh parsley

1/2 cup small diced red onion

2 ounces baby greens, or several lettuce leaves

1 to 2 large heirloom tomatoes

Extra-virgin olive oil as needed

Salt and freshly ground pepper to taste

Microgreens for garnish (optional)

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