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
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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

  1. 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.
  2. Preheat a grill or wood-burning grill to high heat.
  3. 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.
  4. 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.