Citrus Marinated Octopus With Labne And Radicchio-Fennel Salad

• 1 (3- to 5-lb) octopus, cleaned (beak and ink sack removed)
• 6 cups water, or more if necessary to cover octopus
• 2 cups white wine with cork (Chardonnay recommended)
• 2 teaspoons whole peppercorns
• 1/4 cup kosher salt
• 1 fennel bulb, cut into quarters
• 1 leek, cut in halve lengthwise
• 1 garlic bulb, 1 inch sliced off the top
• 3 bay leaves
• 1 lemon, halved
• 1 cup extra-virgin olive oil
• 2 tablespoons finely chopped shallot
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 4 garlic cloves, finely chopped
• 1 head radicchio, torn into 2-inch pieces
• 1 fennel bulb, thinly sliced vertically
• 1 navel or blood orange, segmented
• 2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh mint
• 1/2 cup prepared labne
• flaky sea salt
• black pepper
• Baguette or flatbread for serving

1. To prepare the octopus, use kitchen sheers or a sharp knife to separate the tentacles from the head by cutting just above the area where the legs come together (above the beak). At this point, you can divide the tentacles or leave whole.
2. Combine water, wine, peppercorns, salt, fennel, leek, garlic, bay leaves, and lemon in a large Dutch oven and bring to a boil. Add octopus to pan; simmer for 45-60 minutes (15-20 minutes per pound of octopus), until very tender when pierced with knife.
3. Turn off heat and, keeping the octopus submerged; let come to room temperature.
4. Remove octopus from the liquid. With a damp paper towel, wipe away skin and peel away the gelatinous, fatty layer from the meat. Chill meat until ready to use (the octopus can be prepped up to 3 days ahead).
5. To make the marinade, combine all ingredients in a medium glass bowl. Whisk well to combine. Thinly slice octopus (about 1/4- to 1/2-inch pieces) and add to the mixture. Refrigerate octopus mixture for 30-45 minutes.
6. To prepare the salad, combine the first 6 ingredients (through mint) in a large bowl. Add marinated octopus and 1/4 cup of marinade mixture to bowl; toss to combine.
7. To serve, spread labne onto a large serving plate and top with the tossed salad. Sprinkle with flaky sea salt and cracked black pepper to taste. Serve with crusty baguette or flatbread.

octopus, water, white wine, peppercorns, kosher salt, fennel bulb, garlic, bay leaves, lemon, extravirgin olive oil, shallot, red wine vinegar, honey, salt, black pepper, lemon, orange, garlic, radicchio, fennel bulb, orange, parsley, fresh chives, fresh mint, labne, salt, black pepper

Taken from www.myrecipes.com/recipe/citrus-marinated-octopus-with-labne-and-radicchio-fennel-salad (may not work)