Recipe courtesy of Mark Noguchi
Kane'ohe He'e Salad
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
- Yield: 4 servings
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:
1 cup baby romaine lettuce, thinly sliced
1 cup tatsoi (Asian dark-leafed mustard salad green)
1 ounce smoked pork, thinly sliced
1 Japanese cucumber, thinly sliced
1 clove garlic, grated
1 red onion, thinly sliced
Extra-virgin olive oil
Red wine vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Flaxseed, for garnish
Fried leeks, for garnish
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.
