Red Grape, Octopus, and Potato Salad with Lime Aïoli
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PortionsIn this video demonstration, Chef Samuel prepares a unique salad that is substantial enough to be an entrée, and sure to impress your guests. He starts with octopus that he cooks sous vide, then grills. He tosses the octopus with roasted red grapes, roasted fingerling potatoes, green olives, lemon zest, lime juice, good quality olive oil.
Ingredients
- OCTOPUS
5 lb Octopus, cleaned and cut
1 cup Daikon radish, grated
½ cup, plus ½ Tbsp Salt
2 ea Bay leaf
3 ea Thyme sprigs
3 Tbsp, plus extra for grilling Olive oil
½ tsp Red pepper flakes
FINGERLING POTATO SALAD1 lb, plus ½ lb. for garnish Red grapes
1 lb Fingerling potatoes
as needed Olive oil, for roasting
½ cup Flat-leaf parsley, stemmed and rinsed
½ cup Cerignola olives, pitted
2 tsp Lemon zest
1 Tbsp Lime juice
½ cup Olive oil, fruity
LIME AÏOLI1 ea Egg yolk
1 Tbsp Lime juice
½ cup Olive oil, fruity
to taste Kosher salt and cayenne
Directions
- 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.
- 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.
- 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.
- Grill the octopus over medium coals; cool and slice into diagonal pieces.
- 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.
- 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.
- 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.
- 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.
