Grilled Baby Octopus & Cumin-White Bean Salad

Menu Part: 
Cuisine Type: 

Succulent grilled baby octopus is served on a bed of cumin bean salad. The zesty salad has jicama and cucumber for a nice texture contrast.


4 lb. baby octopus, cleaned
3 cups dry white wine
1 tsp. black peppercorns
1 sprig thyme
1 tbsp. coarse sea salt
1 head garlic, halved
1 med. carrot, small dice
1/2 med. onion, small dice
1 celery stalk, small dice
1/2 cup plus 2 tbsp. olive oil
2 tbsp. balsamic vinegar
Fine sea salt and freshly ground black pepper, to taste
2 bunches arugula, tough stems removed

Cumin-White Bean Salad:
1/2 lb. dried cannellini beans, soaked overnight
2 tbsp. chopped red onion
3 tbsp. diced seeded tomato
1/3 cup diced jicama
1/3 cup diced seedless cucumber
1 jalapeño pepper, minced
1 tsp. ground cumin
3 tbsp. rice vinegar
Grated zest of 1 lime
2 tbsp. freshly squeezed lime juice
1/4 cup olive oil
1 tbsp. chopped cilantro leaves
1 1/2 tsp. chopped mint leaves
Fine sea salt and freshly ground black pepper, to taste


1. Put octopus in large pot; pour in wine and about 8 cups water. Add peppercorns, thyme, salt, garlic, carrot, onion, and celery; bring liquid to a boil over high heat, then lower heat and let simmer until octopus is tender, 1-1 1/2 hr., depending on size. Periodically skim any impurities from surface.

2. Remove octopus from cooking liquid; strain liquid and return to pot over high heat. Cook until liquid reduces to 3 tbsp. Remove pot from heat and let liquid cool.

3. Put cooking liquid in a bowl; add 1/4 cup olive oil and balsamic vinegar. Whisk together; adjust seasoning, if necessary.

4. Grill octopus until charred on both sides, approximately 6 min. total.

5. Toss arugula with 2 tbsp. olive oil. Spoon bean salad in center of plates. Top with octopus and arugula. Drizzle vinaigrette around plate.

Cumin-White Bean Salad:

1. Drain beans and put in a pot with about 5 cups cold water and a pinch of salt. Bring to a boil over high heat; lower heat and let simmer, covered, until beans are tender, about 1 1/2 hr.

2. Let beans cool; toss with red onion, tomato, jicama, cucumber, jalapeño, cumin, rice vinegar, lime zest, lime juice, olive oil, cilantro, and mint. Season with salt and pepper.

More From FoodService Director

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

FSD Resources