Marc MurphyStyle Grilled Octopus Salad

• 1 (3- to 4-pound) cleaned octopus
• 1 (750-ml) bottle red wine, plus more as needed
• 1 fresh or dried bay leaf
• 1 cup plus 6 tablespoons extra-virgin olive oil
• 1 lemon, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh oregano
• 2 g garlic cloves, thinly sliced
• 2 teaspoons red pepper flakes
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 1/2 teaspoons freshly ground black pepper, plus more as needed
• 3 medium Yukon Gold potatoes (about 1 pound)
• 6 ounces fresh (Mexican) chorizo, casings removed
• 3/4 cup sherry vinegar
• 2 medium red onions, cut crosswise into 1/2-inch-thick rounds
• 2 heads frisee, halved
• 1/2 cup vegetable oil
• 1/2 cup shallots, roughly chopped
• 1/4 cup sherry vinegar
• 1/4 cup water
• 1 tablespoon Dijon mustard

1. Heat a small saucepan over high heat.
2. Add 2 tablespoons oil, and allow to get very hot.
3. Add shallots and cook until very brown.
4. Add sherry vinegar and reduce by 3/4, simmering at least 10 minutes.
5. Remove from heat and allow shallots to cool.
6. Carefully transfer to a blender.
7. Add water and mustard, secure lid and blend on high until smooth.
8. While the machine is running, slowly pour oil through the lid plug opening in a thin stream until all is incorporated.
9. Season to taste with salt and pepper.

octopus, red wine, bay leaf, extravirgin olive oil, lemon, parsley, fresh oregano, garlic, red pepper, kosher salt, freshly ground black pepper, potatoes, chorizo, sherry vinegar, red onions, vegetable oil, shallots, sherry vinegar, water, mustard

Taken from www.foodrepublic.com/recipes/marc-murphy-style-grilled-octopus-salad/ (may not work)