Grilled Octopus Salad with Chickpeas Wild Arugula and Preserved Lemon

Ingredients

• (serves 2-4)
• 6 cups water
• 2 cups white vinegar
• 1 small onion, quartered
• 1 bay leaf
• 2 tbs black peppercorns
• 1/2 lemon, cut up
• 3 parsley stems
• 2 tbs salt
• 1 small to medium-sized octopus, cooked in court-bouillon
• 1 cup cooked chickpeas
• 4 cups wild arugula, cleaned
• 1 cup pearl onions, peeled
• 1 tbs butter
• 1/2 cup chicken stock
• 1 tbs agave syrup
• 1 piquillo pepper, roasted, peeled and sliced
• 1/2 preserved lemon, skin only, sliced
• 4 tablespoons parsley oil (blend 1/2 cup olive oil with 1/4 cup parsley leaves)
• 1/2 cup lemon vinaigrette (1/2 clove garlic, salt, 2 tbs lemon juice, 6 tbs olive oil)
• Salt and pepper to taste

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