Octopus Salad with Lentils, Fennel and Citrus

Ingredients

• Dressing

  • 3 tbsp (45 ml) olive oil
  • 3 tbsp (45 ml) lemon juice
  • 3 tbsp (45 ml) clementine or orange juice
  • 1 tbsp (15 ml) honey
  • ½ tsp red pepper flakes

• Octopus

  • 1 large frozen octopus (or 2 small), about 2 ½ lb (1.2 kg), thawed (see note)
  • 8 cups (2 litres) water
  • 2 onions, halved
  • 2 stalks celery, cut into pieces
  • 1 lemon, the juice only
  • 1 clove garlic, chopped

• Salad

  • 2 oranges
  • 1 grapefruit
  • 1 recipe cooked lentils
  • 1 bulb fennel, thinly sliced
  • ½ cup (15 g) arugula, chopped
  • Salt and pepper