By Chef Jo Ann Kim
July 2021
Serves 2-4
Ingredients
- 1 radicchio, shredded
- 1 fennel bulb, thinly sliced
- 1 cup fresh orange juice
- 1 frisee
- 1/4 bunch parsley, chopped
- 1/4 bunch mint, chopped
- 2 tbsp olive oil
- 1 lime, juiced
- 1/2 tbsp coconut aminos
- 1/2 tbsp tahini
-
- 2-3 octopus tentacles
- 1 tbsp olive oil
- 1/2 lemon, juiced
- Salt and pepper to taste
Steps
- Combine fennel and orange juice with a pinch of salt to marinate in a large bowl. Let sit for 30-45 minutes, tossing occasionally.
- Toss the marinated fennel, radicchio, parsley, mint and frisee together with 2 tbsp olive oil, lime juice, coconut aminos, tahini and salt & pepper to taste.
- In a pot, simmer octopus tentacles for about 30 minutes. Drain and grill over medium high heat for a few minutes on each side. Toss in olive oil, lemon, salt and pepper to taste.
- Toss sliced grilled octopus with salad and serve immediately.
- Enjoy!