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Feb. 9th, 2012

Grilled Octopus Salad

Olivier Reginensi, newly appointed Executive Chef at NYC’s flamboyantly exotic Le Cirque, is looking to use his talents to attract a new generation of diners with a casual dining series that will debut across the country. In addition, Reginensi is busy working in Le Cirque’s kitchen to create his own signature dishes to add to the menu.

  • 1 piece 2 pound Octopus
  • ? Onion, chopped
  • ? Carrot, chopped
  • 1 Clove Garlic
  • 1 tsp. Paprika
  • 1 tbsp. Salt
  • 1 cup White Wine
  • Water (to cover)
  • 4 oz. Yellow Wax Beans, cleaned
  • 4 oz. Green Beans, cleaned
  • 8 oz. Marble Potatoes
  • 1 tbsp. Grainy Mustard
  • 1 tbsp. Lemon Juice
  • ? cup Mayonnaise
  • Place the octopus in a generously sized pot with the onion, carrot, garlic, paprika, salt and white wine
  • Cover with water and bring to the boil. Turn to a simmer and continue to cook for 1.5 hours or until the legs separate from each other easily
  • Remove the octopus from the pot. Pull away each leg from the body and clean the underside with a towel, leaving the suckers attached
  • Place them in a salad bowl and toss with the olive oil and lemon juice
  • Blanch the beans in boiling, salted water for two minutes and then cool in iced water
  • Cook the potatoes in a pot with cold, salted water, bring to the boil and simmer until tender
  • Remove from the pot, halve if necessary and toss with the grain mustard
  • To serve, grill the octopus and warm the potatoes and beans
  • Spread some of the mayonnaise on the plate, arrange the potatoes and beans on the plate and then the octopus on top
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