Up Island Eggs
Baby Octopus with Beet Green Salad
posted Saturday, 21 April 2007
BABY OCTOPUS WITH BEET GREEN SALAD
2 pounds Baby octopus - (aboutt 20 to 30 pieces)
1 Orange, juiced and zested
4 tablespoons Extra-virgin olive oil; divided
1 tablespoon Crushed red pepper flakes
4 Bamboo skewers; soaked in water
1/4 cup Fennel fronds; minced
2 cups Baby beet tops*; washed, spun dry,
and cut chiffonade
Sea salt; to taste
1 Orange, juiced and zested
4 tablespoons Extra-virgin olive oil; divided
1 tablespoon Crushed red pepper flakes
4 Bamboo skewers; soaked in water
1/4 cup Fennel fronds; minced
2 cups Baby beet tops*; washed, spun dry,
and cut chiffonade
Sea salt; to taste
Preheat barbecue or grill.
Place octopus in 4 quarts cool water and add 1 wine cork. Bring to boil
and lower heat to low boil. Cook 25 minutes until tender. Drain and rinse
and allow to cool.
In a mixing bowl, stir together orange zest, 2 tablespoons olive
oil, crushed red pepper and fennel leaves. Add cooled octopus and let
stand 25 minutes until coals (or grill) are hot and ready.
Thread octopus evenly onto 4 skewers and place over coals. Cook until crispy and slightly charred, about 5 minutes per side.
Meanwhile, toss beet greens with orange juice and remaining oil and season
with sea salt. Divide greens among 4 plates and place one skewer on each pile.
Drizzle with remaining marinade and serve.
This recipe yields 4 servings.
* Radicchio is a good alternative for beet tops - mix them. We also added a sliced baby vidallia onion.
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