Chef Raphael prepared this wonderful Grilled Wild Spanish Octopus Salad
in our kitchen!
Ingredients:
Maggie’s Farms baby arugula
Wild ctopus (or shrimp)
Radicchio
Shaved red onions
Tangerine
Shallots
Tangerine
Parlsey
Baby cherry heirloom tomatoes
Yuzu kosho (Japanese chili paste)
Olive Oil
ciabatta croutons
chef
raphael
lunetta
grilled
spanish
octopus salad
Easy, fresh and exquisite!
Perreault Magazine / January, 2014 58