Grilled Royal Rose Radicchio and Baby Octopus Salad

At a glance
Royal Rose Product: Radicchio, Grilled Radicchio
Serves: 4


16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned)
4 cloves unpeeled garlic, crushed
1 teaspoon of Spanish smoked paprika
1 tablespoon cilantro leaves
3 tablespoons extra-virgin olive oil
1 lime, juiced

3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 limes, juiced
1 bunch mint, stems removed, leaves torn into pieces
2 tablespoons large caper berries
Sea salt and freshly ground black pepper
2 heads of Royal Rose radicchio (cleaned leaves-½ julienned other leaves reserved for grilling)
2 cups cooked chickpeas

Put cleaned octopus into a zip lock plastic bag and add the garlic, smoked paprika, cilantro leaves, olive oil and lime juice; seal and marinate in the refrigerator for 4 hours. Remove the octopus from the marinade and set aside.
Preheat preferably a wood burning grill or gas grill until hot.

Combine the olive oil, vinegar, lime juice, mint leaves, and caper berries in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss half the julienned radicchio, and chickpeas together in a salad bowl and set aside.

Lightly grill the other half of the radicchio just for 1 minute set aside. Grill the octopus for 6 minutes, turning once after 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut octopus into ¼’d pieces. Toss with the grilled radicchio and the remaining salad ingredients.