Chili, Lime And Ginger Grilled Octopus Salad - cooking recipe

Ingredients

1/4 cup olive oil
1 tbsp finely grated lime peel
2 tbsp lime juice
2 cloves garlic, crushed
3 None fresh small red Thai chili peppers, finely chopped
2 lbs baby octopus, cleaned and halved lengthwise
6 oz mizuna or arugula
4 oz snow peas, trimmed and halved
1 can (8 oz) water chestnuts, drained, rinsed and thinly sliced
1 None red pepper, thinly sliced
1 cup bean sprouts
1 cup loosely packed cilantro leaves
1 None fresh long red chili pepper, thinly sliced
1 piece (1 inch) ginger, grated
1/4 cup peanut oil
1 tbsp white wine vinegar
2 tsp sugar

Preparation

Combine oil, lime peel and juice, garlic, chili pepper and octopus in large bowl. Cover and refrigerate 3 hours or overnight.
For the dressing , whisk all ingredients in a small bowl.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook octopus, turning, about 10 mins.
Combine mizuna, snow peas, water chestnuts, red pepper, bean sprouts and cilantro in large bowl. Drizzle with dressing; toss well. Sprinkle salad with sliced chili pepper. Serve salad with octopus.