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Grilled Octopus Salad with RSS Romaine, Cabbage, and Kale Blend
Smoky, seafood flavors top this crunchy vegetable salad.
1 small shallot, finely chopped
3/4 C olive oil
1/4 C white wine vinegar
3 T Ready-Set-Serve Lemon Juice
2 T Ready-Set-Serve Orange Juice
Salt and pepper, to taste
1/2 C Markon First Crop Cherry Tomatoes, halved
1/2 C Markon First Crop Red Bell Pepper, diced
1/4 C artichokes, grilled
2 T Markon First Crop Basil, minced
8 oz. octopus, cooked
2 T olive oil
2 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
Make vinaigrette by combining shallot, olive oil, vinegar, lemon juice, and orange juice. Whisk and season with salt and pepper. Add vegetables and toss. Add RSS Romaine, Cabbage and Kale Blend and toss.
Heat grill to very high heat. Drizzle cooked octopus with olive oil. Season liberally with salt and pepper. Grill octopus over high heat for five to seven minutes per side. Octopus should be well charred and crispy on the outside. Remove from heat, slice serve octopus over chilled salad.
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