• Red Grape, Octopus, and Potato Salad with Lime Aïoli



    Yield: 8 portions

    • Ingredients
    • Octopus, cleaned and cut
      5 lb.
    • Daikon radish, grated
      1 cup
    • Salt
      ½ cup, plus ½ Tbsp.
    • Bay leaf
      2 ea.
    • Thyme sprigs
      3 ea.
    • Olive oil
      3 Tbsp., plus extra for grilling
    • Red pepper flakes
      ½ tsp.

    Fingerling potato salad

    • Ingredients
    • Red grapes
      1 lb., plus ½ lb. for garnish
    • Fingerling potatoes
      1 lb.
    • Olive oil, for roasting
      as needed
    • Flat-leaf parsley, stemmed and rinsed
      ½ cup
    • Cerignola olives, pitted
      ½ cup
    • Lemon zest
      2 tsp.
    • Lime juice
      1 Tbsp.
    • Olive oil, fruity
      ½ cup

    Lime aïoli

    • Ingredients
    • Egg yolk
      1 ea.
    • Lime juice
      1 Tbsp.
    • Olive oil, fruity
      ½ cup
    • Kosher salt and cayenne
      to taste


    1. For the octopus: Prepare the octopus by rubbing with daikon and the ½ cup of salt in a large bowl to tenderize and clean the meat. Rinse and dry the octopus, then toss in a bowl with the remaining salt, bay leaves, thyme sprigs, olive oil, and red pepper flakes. Place the mixture in the refrigerator to chill thoroughly. Meanwhile, preheat a water bath to 143°F.
    2. Divide the octopus mixture between two sous vide bags and vacuum seal under full pressure. Place in the water bath and cook for 6 hours. Remove and chill completely for several hours before using.
    3. Remove the octopus from the bag and toss in the olive oil and some salt and pepper; bring to room temperature before grilling. Prepare a wood or charcoal grill.
    4. Grill the octopus over medium coals; cool and slice into diagonal pieces.
    5. For the salad: Preheat the oven to 400°F. Toss 1 pound of the grape bunches with enough extra virgin olive oil to coat and roast on a baking sheet for 10 minutes; remove and discard the stems and cool for later use.
    6. Reduce the heat to 325°F. Cut the potatoes on the bias and toss with a little extra virgin olive oil, cayenne, and salt, and slow roast at 325°F for 30 to 40 minutes, or until the potatoes are soft; cool and set aside. Halve the remaining red grapes and set aside.
    7. For the lime aïoli: In a small mixing bowl, whisk together the egg yolk with the lime juice and a pinch of salt. Slowly add the olive oil in a steady stream to develop an emulsion; continue adding until you have a thick aïoli. Season with salt and cayenne.
    8. To assemble the salad: Chill 8 small plates. In a mixing bowl, combine the cooked octopus, roasted grapes, fingerling potatoes, parsley, olives, lemon zest, lime juice and olive oil and toss to combine. Spread a little lime aïoli on each plate and top with a small mound of the salad. Garnish the salad with the halved fresh red grapes and serve.
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