Description
Inspired by restaurant in the center of Paris in 2009. The chef prepared this dish right in front of our table. It’s amazing how quickly all the ingredients on his tray turned into one unforgettable appetizer. Serve immediately while warm.
Ingredients
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 teaspoon crushed ginger
- 2 tablespoons fresh lime juice
- ½ lime, zested
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground pink pepper
- 1 small octopus, head and tentacles separated
- 1 tablespoon extra-virgin olive oil
- 6 celery ribs, thinly sliced
- 1 cup flat-leaf parsley leaves
- ⅓ cup chopped inner celery leaves
- ⅓ cup marinated figs
Prep Time: 25 mins
Cook Time: 2 mins
Total Time: 27 mins
Servings: 8