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Zuk’s Grilled Octopus Salad


Zuk’s Grilled Octopus Salad Recipe

Ingredients:
  • 3 quarts water
  • 2 tablespoons fennel seeds
  • 2 tablespoons black peppercorns
  • 2 tablespoons cumin seeds
  • 1 tablespoon anise seeds
  • 1 tablespoon red pepper flakes
  • 2 teaspoons salt
  • 5 bay leaves
  • 1 stalk celery, broken in half
  • 8 cloves garlic, peeled
  • 4 pounds frozen cleaned octopus, defrosted
  • 4 cloves garlic, crushed
  • ½ teaspoon red pepper flakes
  • 2 bay leaves, crushed
  • 1 tablespoon dried oregano
  • 1/3 cup olive oil
  • 1 lemon, zest removed with a vegetable peeler and coarsely chopped
  • 1/3 cup extra-virgin olive oil
  • Juice of 1 lemon
  • ¼ cup white balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon capers, rinsed and chopped
  • 10 Kalamata olives, pitted and coarsely chopped
  • 2 tablespoons golden raisins, plumped in hot water for 20 minutes and drained
  • Kosher salt and freshly ground black pepper
  • 3 cups arugula
  • 1 cup tom radicchio
  • 8 tom fresh basil leaves
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 406kcal (20%)
Total Fat 18g (28%)
Saturated Fat 3g (14%)
Cholesterol 145mg (48%)
Total Carbohydrate 13g
Dietary Fiber 1g
Sugars 4g
Protein 46g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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