Octopus and Squid Salad with Chili Citrus Dressing

This is a seafood salad without comparison and could easily serve as a main lunch dish. If this is your introduction to cooking octopus, make sure you use sufficient force to tenderize (a rolling pin is crude, but effective) before adding it to the bouillon. This is the secret to tender tubes.

Court Bouillon

12 cups (3 L) water
4 cups (1 L) vinegar
1 large onion, quartered
2 bay leaves
2 Tbsp (45 mL) black peppercorns
1 lemon, cut up
3 parsley stems
2 Tbsp (30 mL) salt

Salad

1 lb (450 g) octopus, tenderized
1 lb (450 g) squid, cleaned
4 cups (1 L) mixed exotic greens (mustard greens, fris? lolla rossa, onion cress, mustard Osaka)
1 cup (250 mL) celery root, julienned
1 red pepper, finely diced
1 yellow pepper, finely diced

Salad Dressing

1/2 cup (125 mL) extra-virgin olive oil
5 Tbsp (75 mL) fresh lemon juice
1 large garlic clove, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly cracked peppercorns

Chili Citrus Dressing

3/4 cup (180 mL) soy sauce
5 Chinese red chilies, chopped
1/2 cup (125 mL) fresh lemon juice
1 Tbsp (15 mL) sesame oil
7 Tbsp (105 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 Tbsp (30 mL) ginger, freshly grated

Combine ingredients for court bouillon in a large pot and bring to a boil. Add octopus (whole section or large pieces); reduce to simmer and cook while stirring for 6 to 8 minutes. Remove octopus and pat dry.

You have two dressings to attend to, but both are a breeze. Combine ingredients for salad dressing in a small bowl. Whisk to combine; set aside. Combine ingredients for chili citrus dressing in a bowl. Whisk to combine; set aside.

Heat barbecue to medium-high heat. Grill octopus and squid, taking care not to overdo them and turning often (approximately 6 to 8 minutes).

Combine mixed greens with salad dressing. Chop grilled octopus and squid and roll in citrus chili dressing.

Add dressed greens to each plate and top with seafood. Top each plate with diced peppers and julienned celery root.

Serves 6.

source: "Everything Old is New Again", alive #295, May 2007