There’s no denying the wow factor of grilled octopus. If you’re feeling brave enough to make it at home, try replicating Chef Daniel Mezzolo’s warm octopus salad from Soho House Toronto. With nutty fregola and a bright smattering of grilled vegetables, this is a perfect Saturday night supper for two.
Octopus
Ingredients
- 1 octopus, beak removed
Method
Tenderize the meat by gently bashing along the lengths of each leg with a plastic-wrapped rolling pin. Slowly lower the octopus into a large pot of simmering, heavily salted water. Reduce the heat slightly and leave to poach for 45 minutes, or until tender. Remove the skin from the legs by gently rubbing it. (This is easier while the octopus is still warm.)
Sunchoke Puree
Ingredients
- 2½ lbs sunchokes , peeled and cut into one-inch pieces
- 1 lb Yukon Gold potatoes, peeled and cut into two-inch pieces
- 2 tbsp butter
- Salt and pepper to taste
Method
As you prepare the sunchokes, place them directly into a large saucepan of water to prevent browning. Add the potatoes, then salt the water and bring to a boil. Cook until tender, around 12 minutes, then drain well. Transfer the sunchokes, potatoes and the butter to a food processor, and puree until smooth. Season to taste.
Fregola Salad
Ingredients
- 1 cup olive oil (plus more for grilling)
- 3 cloves garlic, thinly sliced
- 3 tbsp balsamic vinegar
- 1½ tbsp fresh oregano, minced
- 3 red bell peppers, quartered
- 1 yellow squash, cubed
- 1 large bunch kale, stems removed
Method
Heat half of the oil in a small skillet. Add the garlic and cook over medium heat until lightly browned. Transfer oil and garlic to a bowl, then whisk in the balsamic vinegar and oregano. Meanwhile, cook the fregola in a pot of boiling, salted water. Drain after 14 minutes and add to the garlic mixture, along with ¾ cup of the starchy cooking water. Next, preheat a grill or a grill pan while you brush the peppers, squash and kale with the rest of the olive oil. Grill the peppers for five minutes and the squash for four minutes; turn once while cooking. Then, grill the kale until slightly charred, around two minutes. Chop the kale coarsely and cut the pepper and squash into ½-inch and 1-inch pieces respectively. Add the grilled veggies to the fregola.
To assemble the salad, spoon a dollop of warm sunchoke puree in the middle of a plate. Top with a spoonful of fregola salad and a portion of grilled octopus. Garnish with a drizzle of olive oil, chopped fresh parsley and a sliver of lemon.
