Fennel, Asparagus and Grilled Octopus Salad
Fennel, Asparagus and Grilled Octopus Salad
Ingredients
- 1 package (300 g) frozen cooked octopus, thawed (see note)
- 1 lb (450 g) large asparagus, trimmed
- 1/4 cup (60 ml) olive oil
- 1 tsp ground fennel seeds
- 1/2 tsp red pepper flakes
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) honey
- 1 shallot, chopped
- 1/4 cup (10 g) dill, finely chopped
- 1/4 cup (10 g) fennel fronds, finely chopped
- 1 fennel bulb, thinly sliced on a mandoline
- 1/2 cup (85 g) pomegranate seeds
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- On a large plate, brush the octopus and asparagus with 2 tbsp (30 ml) of the oil. Sprinkle with the ground fennel and red pepper flakes. Season with salt and pepper.
- Grill the octopus for 3 minutes on each side or until lightly browned. Set aside on another plate. At the same time, grill the asparagus for 5 minutes or until cooked but still crunchy. Set aside with the octopus.
- In a bowl, whisk the remaining oil with the lemon zest and juice, honey, shallot and herbs. Add the sliced fennel and pomegranate. Season with salt and pepper. Mix to combine.
- On a work surface, cut the asparagus in half lengthwise. Slice the octopus into rounds, keeping the ends of the tentacles intact.
- Divide the asparagus among four plates. Top with the fennel salad and octopus.
Fennel, Asparagus and Grilled Octopus Salad