Octopus Confit with Frisée and Fennel Salad
- 1 10.6 oz. pkg Wholey® Cleaned Octopus
- 4 cloves Garlic (minced)
- 2 sprigs Fresh oregano
- 3 cups Olive oil
- 2 Tbsp Olive oil
- ½ tsp Kosher salt
- 2 Tbsp Pine nuts
- 2 Tbsp Dijon mustard
- 1½ Tbsp Red wine vinegar
- 2 tsp Fresh chives (finely chopped)
- ¼ tsp Fresh ground black pepper
- 1 bulb Fennel (trimmed and thinly sliced, 2 Tbsp fronds for garnish)
- ½ small Red onion (thinly sliced)
- 4 cups Frisée lettuce
- 1 cup Canned chickpeas (drained and rinsed)
-
In medium saucepan, heat octopus, garlic, oregano, 3 cups oil and ¼ teaspoon salt to a simmer over medium heat; reduce heat to medium-low and simmer 45 minutes or until octopus is fork-tender, stirring occasionally. With slotted spoon, transfer octopus to paper towel-lined plate; cool slightly and transfer to cutting board. Coarsely chop octopus. Makes about 1 cup.
-
In small skillet, heat pine nuts over medium-low heat 4 minutes or until toasted, stirring frequently; transfer to plate and cool.
-
In large bowl, whisk mustard, vinegar, chives, pepper and remaining ¼ teaspoon salt; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Makes about ⅓ cup.
-
Add fennel, onion, frisée, chickpeas and pine nuts to dressing; toss. Makes about 6 cups.
-
Serve salad topped with octopus garnished with fennel fronds.
