Kane'ohe He'e Salad

Recipe courtesy Mark Noguchi
Show: Hook, Line & Dinner Episode: Oahu
TOTAL TIME: 1 hr 25 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 5 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

OCTOPUS:
  • 1/4 cup extra-virgin olive oil
  • One 2-pound octopus, cleaned and pounded to tenderize
  • 2 chile de arbol peppers
  • 1 head garlic, halved across the equator
  • 1 Meyer lemon, halved across the equator
  • 1 yellow onion, halved across the equator
SALAD:
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Directions

For the octopus: Heat a deep heavy pot until ripping hot. Add the olive oil, and when it just begins to smoke (wispy tendrils, not seven-alarm, billowing smoke), carefully, but quickly add the octopus. Add the chiles, garlic, lemon and onion. Cover and reduce the heat to low. Gently simmer until tender, 45 minutes to 1 hour. Remove the octopus, and then strain out the liquid, discarding the solids.

Preheat a grill or wood-burning grill to high heat.

Quickly char the octopus, about 2 minutes per side. Remove from the grill and divide the head from the legs, and then slice the legs thinly.

For the salad: Mix together the octopus legs, lettuce, tatsoi, pork, cucumber, garlic and onions in a large bowl. Season with oil, vinegar and salt and black pepper. Garnish with flaxseed and fried leeks.

Notes

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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