Pan Seared Octopus with Italian Vegetable Salad

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• One 2 1/2-pound octopus—cleaned, head and tentacles separated
• 6 garlic cloves
• 1 tablespoon plus 1 teaspoon crushed red pepper
• One 750-milliliter bottle dry white wine, such as Sauvignon Blanc
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons dried oregano
• 1 fennel bulb—halved lengthwise, cored and thinly sliced
• 1 medium carrot, thinly sliced crosswise
• 1/2 small red onion, thinly sliced
• 3 scallions, thinly sliced on the diagonal
• One 15-ounce can chickpeas, rinsed and drained
• Kosher salt
• 1/2 cup lightly packed parsley leaves
• 4 large radicchio leaves
• Fennel fronds, for garnish (optional)

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