Place cleaned baby octopuses in a sauce pan and cover with water. Add a splash of white wine and a good squeeze of lemon juice. Cover and bring to a simmer, cooking about 20 minutes until the octopi are fork tender. Remove them with a spider or strainer. Let cool to room temperature.
Place octopodes in a bowl with lemon wheels, baby heirloom tomatoes, chilies (either Thai, Serrano, Jalapeño, Shishito). Coat with olive oil, lemon juice, dried oregano, salt, pepper. Let marinate while the grill gets hot, then place the medley in a grill basket in a single layer, and cook over high heat, flipping occasionally, until it all starts to char. Serve the hot octopus medley over lightly dressed mixed lettuces. Serve with extra dressing on the side.
Lemon Oregano Dressing
- 1/2 c. olive oil
- 1/4 c. lemon juice
- zest from 1/2 lemon
- 1 small garlic clove, minced
- 1/2 t. dried oregano
- salt and pepper to taste
Whisk all ingredients together.
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