Chili, Lime And Ginger Grilled Octopus Salad

• 1/4 cup olive oil
• 1 tbsp finely grated lime peel
• 2 tbsp lime juice
• 2 cloves garlic, crushed
• 3 None fresh small red Thai chili peppers, finely chopped
• 2 lbs baby octopus, cleaned and halved lengthwise
• 6 oz mizuna or arugula
• 4 oz snow peas, trimmed and halved
• 1 can (8 oz) water chestnuts, drained, rinsed and thinly sliced
• 1 None red pepper, thinly sliced
• 1 cup bean sprouts
• 1 cup loosely packed cilantro leaves
• 1 None fresh long red chili pepper, thinly sliced
• 1 piece (1 inch) ginger, grated
• 1/4 cup peanut oil
• 1 tbsp white wine vinegar
• 2 tsp sugar

1. Combine oil, lime peel and juice, garlic, chili pepper and octopus in large bowl. Cover and refrigerate 3 hours or overnight.
2. For the dressing , whisk all ingredients in a small bowl.
3. Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook octopus, turning, about 10 mins.
4. Combine mizuna, snow peas, water chestnuts, red pepper, bean sprouts and cilantro in large bowl. Drizzle with dressing; toss well. Sprinkle salad with sliced chili pepper. Serve salad with octopus.

olive oil, lime peel, lime juice, garlic, chili peppers, baby octopus, mizuna, snow peas, water chestnuts, red pepper, bean sprouts, cilantro, long red chili pepper, ginger, peanut oil, white wine vinegar, sugar

Taken from recipes-plus.com/api/v2.0/recipes/33503 (may not work)