Grilled Octopus Salad with Marinated Figs and Ginger-Lime Dressing

Inspired by restaurant in the center of Paris in 2009. The chef prepared this dish right in front of our table. It's amazing how quickly all the ingredients on his tray turned into one unforgettable appetizer. Serve immediately while warm.

• Preparation Time: 25 mins
• Cooking Time: 2 mins
• Total Time: 27 mins
• Calories: 169 Calories

Ingredients

• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons extra-virgin olive oil
• 1 cup flat-leaf parsley leaves
• 1 teaspoon crushed ginger
• ½ lime, zested
• ½ teaspoon ground pink pepper
• 1 small octopus, head and tentacles separated
• 6 celery ribs, thinly sliced
• ⅓ cup chopped inner celery leaves
• ⅓ cup marinated figs

Recipe Instructions

Step 1

Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.

Step 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.

Step 3

Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.

Step 4

Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.