A Nell's Restaurant Recipe

Vine Ripe Tomato Salad with Grilled Octopus and Lemon Basil Vinaigrette

1 octopus, approximately 2 pounds
1 carrot
small onion
1 stalk celery
1 bay leaf
2 sprigs parsley
4 medium tomatoes, ripe
1 Tbls. minced shallots, divided
2 Tbls. fresh squeezed lemon juice
7 Tbls. extra-virgin olive oil, divided
2 Tbls. basil chiffonade (thinly shredded leaves)
salt and freshly ground black pepper

Put octopus, carrot, onion, celery, bay leaf and parsley in a stock pot and cover with water. Bring to a boil and simmer for 1 hour and 15 minutes to 1 hour and 45 minutes. The texture should be firm but tender. Cool in liquid.
When the octopus is cold, drain and then cut, discarding the head, cutting the whole into eight pieces, each tentacle being one piece. Toss the octopus with 1 Tbls. olive oil, half the shallots, salt and pepper.

Make a vinaigrette by combining the remaining shallots, lemon juice, 6 Tbls. olive oil. salt and pepper.

Slice tomatoes and arrange on four plates. Put the octopus pieces on a hot grill, turning several times till warm. Cut each tentacle into several pieces, dress with some of the vinaigrette, some basil, salt and pepper. Dress the tomatoes in the same fashion. Place octopus in middle of plates on top of tomatoes and serve.

Wine Pairing

Isabel, Sauvignon Blanc 2002, Marlborough, New Zealand. Great fruit in this wine provides a counter to the fruity tomatoes. Lemon and other citrus flavors pair well with the octopus. Herbal notes in this Sauvignon blanc work well with the basil in the salad. The wine's ample acidity stands up to the robust flavors of the dish and leaves the palate clean and wanting more.