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Grilled Octopus Salad


Grilled Octopus Salad

Olivier Reginensi, newly appointed executive chef at NYC’s flamboyantly exotic Le Cirque, is looking to use his talents to attract a new generation of diners with a casual dining series that will debut across the country. In addition, Reginensi is busy working in Le Cirque’s kitchen to create his own signature dishes to add to the menu.


  • 2 pounds octopus
  • 1/4 onion, chopped
  • 1/4 carrot, chopped
  • 1 garlic clove
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup white wine
  • water (to cover)
  • 4 ounces yellow wax beans
  • 4 ounces green beans
  • 8 ounces marble potatoes
  • 1 tablespoon grainy mustard
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise


Place the octopus in a generously sized pot with the onion, carrot, garlic, paprika, salt, and white wine. Cover with water and bring to the boil. Turn to a simmer and continue to cook for 1 ½ hours or until the legs separate from each other easily.

Remove the octopus from the pot. Pull away each leg from the body and clean the underside with a towel, leaving the suckers attached. Place them in a salad bowl and toss with the olive oil and lemon juice.

Blanch the beans in boiling, salted water for 2 minutes and then cool in iced water.

Cook the potatoes in a pot with cold, salted water, bring to the boil and simmer until tender. Remove from the pot, halve if necessary, and toss with the grain mustard.

To serve, grill the octopus and warm the potatoes and beans. Spread some of the mayonnaise on the plate, arrange the potatoes and beans on the plate, and then place the octopus on top.