PERREAULT Magazine January 2014 - Page 58

Chef Raphael prepared this wonderful Grilled Wild Spanish Octopus Salad

in our kitchen!

Ingredients:

Maggie’s Farms baby arugula

Wild ctopus (or shrimp)

Radicchio

Shaved red onions

Tangerine

Shallots

Tangerine

Parlsey

Baby cherry heirloom tomatoes

Yuzu kosho (Japanese chili paste)

Olive Oil

ciabatta croutons

chef

raphael

lunetta

grilled

spanish

octopus salad

Easy, fresh and exquisite!

Perreault Magazine / January, 2014 58