Octopus, Avocado, and Tomato Salad with Cilantro Lime Vinaigrette
2 ¼ lb. octopus
4 Tbs Seasons Arbequina Gran Cru Olive Oil
1 small white onion, roughly chopped
4 cloves garlic, chopped
2 sprigs fresh rosemary
½ cup white wine
Juice of 1 lime
2 avocados, cut into bite size pieces
2 cups cherry tomatoes, washed and halved
4 cups arugula
⅓ cup Seasons Cilantro & Red Onion Infused Olive Oil
1 lime, zest and juice
2 tsp Edmund Fallot Dijon Mustard [Available at Seasons]
2 Tbs fresh cilantro, chopped
⅛ tsp Seasons Himalayan Pink Premium Salt
⅛ tsp Seasons Pepe e Aglio
Heat 2 Tbs of Arbequina Olive Oil in a large pan. When hot, add onions, garlic, and rosemary sprigs. Sweat onions and garlic for 3 minutes, then add octopus, wine, and lime juice. Cover and turn to low. Simmer covered for 25 minutes, or until octopus is done.
To test for doneness, pierce tentacle with a sharp knife. If it cuts easily, it is done. If not, continue to cook, checking every 5 minutes until done. Use tongs to remove octopus from pan. Let octopus rest until cool enough to handle.
Preheat grill on high. Coat octopus with remaining 2 Tbs of olive oil and grill over high heat until slightly charred, approximately 2 minutes per side. When cool enough to handle, cut tentacles off and cut body into bite size pieces.
Whisk all vinaigrette ingredients together in a small stainless bowl.
Combine avocado, cherry tomatoes, arugula, grilled octopus, and vinaigrette in a large stainless steel bowl and toss gently to combine.
Divide on to 4 serving plates to serve.