- Lime Dressing:
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon crushed ginger
- 2 tablespoons fresh lime juice
- 1/2 lime, zested
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground pink pepper
- 1 small octopus, head and tentacles separated
- 1 tablespoon extra-virgin olive oil
- 6 celery ribs, thinly sliced
- 1 cup flat-leaf parsley leaves
- 1/3 cup chopped inner celery leaves
- 1/3 cup marinated figs
- Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
- Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
- Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.
05/24/2019
recipepes.com
grilled octopus salad with marinated figs and ginger-lime dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
