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Ingredients
- For dressing:
- 10 lemons
- 10 lemon thyme sprigs
- 3 ½ cups extra virgin olive oil
- ½ cup chopped shallots
- 2 cloves garlic, minced
- salt and pepper to taste
- 10 pieces aluminum foil (10â x 10â)
- -
- For salad:
- 1 red bell paper, roasted and julienned
- 1yellow paper, roasted and julienned
- 1/4 lb borlotti beans
- 4 frisee heads, washed and pulled apart
- 1/4 lb baby arugula
- 1 lb baby calamari, cleaned and cut into 1/2â rings, tentacles intact
- 1 lb baby octopus, cleaned and trimmed into bite size pieces, tentacles intact
- 2 cups white wine
- 1 T pink peppercorn
- 4 sprigs tarragon
- 4 bay leaves
- 1 whole shallots, sliced
Directions
- For the dressing, preheat oven to 350 degrees F.
- Wrap each lemon with one lemon thyme sprig in one piece aluminum foil.
- Place wrapped lemons on a baking sheet and bake for 35 minutes.
- Remove lemons from oven and let cool on wire rack.
- Unwrap lemons and cut in half. Scoop pulp from lemons into a large bowl with a large spoon and discard skins.
- Mash pulp with a fork or spoon and strain through a sieve.
- In a mixing bowl, combine strained lemon pulp, shallots, garlic and a bit of salt and pepper. Drizzle olive oil into mixture while whisking to create and emulsified vinaigrette. Taste and season as desired.
- For the salad, in a large pot, bring 4 cups water, white wine, pink peppercorn, bay leaves and shallots to a boil.
- Reduce heat to a simmer, add octopus and poach for 30 minutes until tender.
- Meanwhile, cook borlotti beans according to package directions until al dente. Let cool.
- As beans and octopus cook, season calamari with salt and pepper.
- Heat 2 T oil in sauté pan over high heat. When oil is about to smoke, add calamari and sauté for 15 seconds until tender. Set aside.
- When calamari, octopus and beans are still warm, toss with remaining ingredients and dressing until evenly mixed.
- Arrange on 8 salad plates. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 8 servings | |
| Calories 988 | |
| Calories from Fat 849 | 86% |
| Total Fat 95.98g | 120% |
| Saturated Fat 13.41g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 31mg | 1% |
| Potassium 345mg | 10% |
| Total Carbs 8.74g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.61g | 1% |
| Protein 16.93g | 27% |
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Comments
May 24, 2009This sounds wonderful but is the olive oil amount in the dressing correct? If so, how much vinaigrette do you use to dress the salad?
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