Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette

Ingredients

• 0.3 cup balsamic vinegar 
• 4  basil leaves 
• 1  bay leaf 
• 1 tablespoon peppercorns black
• 2 cloves garlic chopped
• 2 cloves garlic smashed
• 1 tablespoon honey 
• 3 cups juice of lemon fresh
• 2 pounds octopus legs cleaned
• 0.3 cup olive oil 
• 1 cup olive oil 
• 2 tablespoons olive oil 
• 4 servings salt and pepper freshly ground
• 1  shallots coarsely chopped
• 2 tablespoons aged sherry vinegar 
• 2  onions sweet sliced
• 3 cups water 
• 10  wine corks 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• blender
• grill
• grill pan

Directions

1. Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup.
2. Place reduced syrup into a blender, add olive oil and blend until smooth.
3. Pour into a bowl and fold in the basil.
4. Heat olive oil in a large saute pan over medium heat.
5. Add the onions and cook until soft and caramelized.
6. Add the vinegar and cook until reduced. Season with salt and pepper.
7. Place the octopus, water, vinegar, garlic, wine corks, bay leaf and peppercorns. In a medium saucepan and bring to a simmer over medium heat and cook until tender, about 3 hours.
8. Remove the octopus from the water and place on a platter lined with paper towels.
9. Heat the grill or grill pan.
10. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
11. Assembly: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley
12. Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper.
13. Place the greens on a large platter and top with the grilled octopus.
14. Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.