Grilled Octopus Salad

• 1 octopus
• 2 yellow onions, quartered
• 1 bay leaf
• 1 tablespoon kosher salt
• 4 small red onions, coarsely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar

1. Bring a large pot of cold water to a boil. Add the octopus, bay leaf, the quartered yellow onions and salt. Simmer for 2 1/2 to 3 hours. The octopus is ready when a skewer easily pierces and goes through a tentacle.
2. Remove the octopus from the pot and let it cool down.
3. Chop the red onions in 12 pieces each. Cut the octopus in 1 inch pieces.
4. On a barbecue set to medium, grill the octopus just enough to leave grill marks.
5. Place red onions in a plate. Put the grilled octopus atop the onions, drizzle the olive oil and the white balsamic vinegar over the onion and the grilled octopus.
6. Serve as an appetizer or a salad,.

octopus, yellow onions, bay leaf, kosher salt, red onions, extra virgin olive oil, white balsamic vinegar

Taken from www.food.com/recipe/grilled-octopus-salad-520405 (may not work)