Octopus and White Bean Salad
Michael Schlow, Radius-Boston, MA
Adapted by StarChefs

Yield: 2 Appetizer Servings

  • 16 pieces of very thinly sliced Japanese Tako (Octopus)
  • 6 Tablespoons rice beans, cooked and seasoned with olive oil,
    thyme, salt and pepper
  • 16-20 each, haricot verts, blanched and seasoned with olive oil,
    togarashi, salt and pepper
  • 5 sweet 100 tomatoes, cut in half
  • 2 small bundles of micro greens- any assortment,
    dressed with olive oil and lemon
  • ½ a leek cut into thin rings and marinated in olive oil and sherry vinegar
  • 4 Tablespoons saffron emulsion (see recipe below)

For each plate arrange the octopus in a slightly overlaping fan near the center of the plate, creating a half moon. Spoon on some of the rice beans just off of the octopus. Cut the haricot vert in half and place them next to the rice beans. Scatter the tomato halves around the dish. Place a few of the marinated leeks on the octopus. Season with a touch of black pepper over the salad. Burr whisk the saffron emulsion and spoon around the octopus. Garnish with micro greens on top and serve.

Saffron emulsion:

  • 1 pinch of saffron
  • 1 cup of water
  • 2 Tablespoon butter
  • 4 soft poached eggs

Place the saffron and water in a small sauce pot. Slowly steep until water is bright red and reduced by half. Allow to cool, add butter, puree, and pass.

Place eggs in a blender, add butter, puree at high speed until emulsified.
Heat gently in a small sauce pan and burr whisk with a hand held mixer until bubbles form.