Roasted Red Grape, Octopus, and Fingerling Potato Salad

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Added by Serg



  • Yield: 8 portions
  • IngredientsAmount
  • Octopus, cleaned and cut5 lb.
  • Daikon radish, grated1 cup
  • Salt½ cup, plus ½ Tbsp.
  • Bay leaf2 ea.
  • Thyme sprigs3 ea.
  • Olive oil3 Tbsp., plus extra for grilling
  • Red pepper flakes½ tsp.


  • IngredientsAmount
  • Red grapes1 lb., plus ½ lb. for garnish
  • Fingerling potatoes1 lb.
  • Olive oil, for roastingas needed
  • Flat-leaf parsley, stemmed and rinsed½ cup
  • Cerignola olives, pitted ½ cup
  • Lemon zest 2 tsp.
  • Lime juice 1 Tbsp.
  • Olive oil, fruity ½ cup


  • IngredientsAmount
  • Egg yolk1 ea.
  • Lime juice1 Tbsp.
  • Olive oil, fruity ½ cup
  • Kosher salt and cayenne to taste


For the octopus:

  1. Prepare the octopus by rubbing with daikon and the ½ cup of salt in a large bowl to tenderize and clean the meat.
  2. Rinse and dry the octopus, then toss in a bowl with the remaining salt, bay leaves, thyme sprigs, olive oil, and red pepper flakes.
  3. Place the mixture in the refrigerator to chill thoroughly. Meanwhile, preheat a water bath to 143°F.
  4. Divide the octopus mixture between two sous vide bags and vacuum seal under full pressure.
  5. Place in the water bath and cook for 6 hours.
  6. Remove and chill completely for several hours before using.
  7. Remove the octopus from the bag and toss in the olive oil and some salt and pepper; bring to room temperature before grilling.
  8. Prepare a wood or charcoal grill.
  9. Grill the octopus over medium coals; cool and slice into diagonal pieces.

For the salad:

  1. Preheat the oven to 400°F.
  2. Toss 1 pound of the grape bunches with enough extra virgin olive oil to coat and roast on a baking sheet for 10 minutes; remove and discard the stems and cool for later use.
  3. Reduce the heat to 325°F.
  4. Cut the potatoes on the bias and toss with a little extra virgin olive oil, cayenne, and salt, and slow roast at 325°F for 30 to 40 minutes, or until the potatoes are soft; cool and set aside.
  5. Halve the remaining red grapes and set aside.

For the lime aïoli:

  1. In a small mixing bowl, whisk together the egg yolk with the lime juice and a pinch of salt.
  2. Slowly add the olive oil in a steady stream to develop an emulsion; continue adding until you have a thick aïoli. Season with salt and cayenne.
  3. To assemble the salad: Chill 8 small plates.
  4. In a mixing bowl, combine the cooked octopus, roasted grapes, fingerling potatoes, parsley, olives, lemon zest, lime juice and olive oil and toss to combine.
  5. Spread a little lime aïoli on each plate and top with a small mound of the salad.
  6. Garnish the salad with the halved fresh red grapes and serve.
Potato Salad Salad

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