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Andrew Zimmern’s Grilled Young Octopus With Frisee And Mustard Vinaigrette

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The Dr. Oz Show
Related tags
salad gluten free low carb labor day dinner
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded

Mirepoix of leek, carrot, celery, parsley, onion

1 tbsp sea salt

1 tsp black peppercorns

1 cup chopped tomato

2 cups white wine

3 cups boiling water

6 tbsp Dijon mustard

4 tbsp cider vinegar

1/4 cup hazelnut oil

1/4 cup peanut oil

1/2 cup cream

4 heads young frisee, leaves separated, outer dark green leaves discarded for another use

3 tbsp chopped chives

1/2 lb slab of nitrate-free Nueskes cherry wood smoked bacon

1/4 cup brown sugar

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