Grilled Octopus Salad With Marinated Figs And Ginger-Lime Dressing - cooking recipe

Ingredients

Lime Dressing:
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon crushed ginger
2 tablespoons fresh lime juice
1/2 lime, zested
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground pink pepper
1 small octopus, head and tentacles separated
1 tablespoon extra-virgin olive oil
6 celery ribs, thinly sliced
1 cup flat-leaf parsley leaves
1/3 cup chopped inner celery leaves
1/3 cup marinated figs

Preparation

Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.