Grilled Octopus Salad With Marinated Figs And Ginger Lime Dressing Recipes

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING

Steps:

• Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
• Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
• While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
• Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

GRILLED OCTOPUS SALAD W/LEMON GARLIC VINAIGRETTE

Steps:

• Fill a large stock pot with water" 2/3's of the way up pot", onion, lime kaffir leaves, bay leaves, garlic cloves, jalapeño peppers, lemon and sea salt . Bring to a boil. Lower octopus in pot tentacles first. Reduce heat and simmer for 90 minutes or until tender. Set aside and cool.
• Heat grill to medium-high heat. Brush octopus with olive oil. Grill octopus 2-3 minutes on each side.
• In a small bowl, whisk together vinaigrette ingredients.
• Place octopus on platter and assemble salad. Enjoy

GRILLED OCTOPUS

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

GINGER LIME SALAD DRESSING

Steps:

• Combine all ingredients in a glass jar or plastic container.
• Shake well until dressing is combined.
• Refrigerate until ready to use.
• Shake well before serving.
• Keeps well in refrigerator.

LIME AND GINGER DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)