Guys! This is a game changer.

We recently spent some time at our home away from home; you know, the happiest place on earth. Better known as Disneyland. We’ve been going to Disney as a family since our youngest was not even 3 months old; and its been such a great place for our family. Multiple times a year, every year since then, have been spent there. Sometimes with friends, sometimes without, but always as a family. Until, of course, the ‘VID hit and we had to take a two year hiatus.

We’ve now been back twice in the past 3 months; and it’s still the same magical place.

This last time, I had this fantastic tomato salad, that made me think. And sparked some creativity.

From that tomato tasting, this watermelon, tomato salad, topped with braised than grilled octopus was born. And, let me tell you, it’s a keeper. The octopus plays perfectly with the fruit. And we could eat it on repeat.

Ingredients:

juice of 1/2 lime

1 small clove garlic, minced

2 Tbsp italian parsley, chopped

2 Tbsp dill, chopped

1 1/2 Tbsp minced shallots

1 tsp dijon mustard

8oz marscarpone

pinch salt

3 Tbsp honey

1/2 cup evoo

8 cups water

3 cups chicken stock

1 1/2 cup white wine

2 - 4 wine corks

juice of 2 limes

1 onion, peeled and quartered

2 carrots, cut in segments

2 celery ribs, cut in segments

1 tsp salt

4 lb frozen octopus, beak/head removed

1 large heirloom tomato, or 3 small different colors, sliced

1/4 baby watermelon, sliced

1/4 watermelon radish, thinly sliced

dressing

juice of 1 lime

1 tsp dijon

1 Tbsp honey

pinch salt

pinch pepper

1/3 cup white wine vinegar

1/3 cup avocado oil

Directions:

Whisk together juice of 1/2 lime, minced garlic, parsley, dill, shallots, 1 tsp dijon, 1 cup evoo. Set aside to blend flavors.

Combine dressing ingredients, and set aside.

Use an immersion blender, or other blender to whip together marscapone, pinch of salt and 3 Tbsp honey. Set aside.

In a large stock pot, add water, wine, chicken stock, corks, juice of two limes, and their rinds, onion, carrots, celery, and 1 tsp salt. Bring to boil.

Once boiling, add octopus. Dunking in water 3 times. This helps the octopus curl up and shrink.

Reduce heat to a simmer. Let simmer for 1 1/2 hours.

Remove octopus, and discard cooking liquid and solids.

Toss octopus with lime, garlic, herb and evoo mixture.

Grill on high heat for a few minutes, turning to char sides. Remove and let sit 5 minutes.

Plate tomatoes, watermelon, and radish, alongside dollops of mascarpone mixture.

Top with grilled octopus, and drizzle with dressing.