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!