5 lb octopus (large)
1 peeled carrot
1 stack celery
1 medium white onion
1 stack of leeks
2 sprigs Thyme
3 sprigs of Tarragon
4 bay leaves
1 lemon
1 C red wine
1/2 C red vinegar
1 G water
to taste salt

To finish

  • Toss baby arugula. julienne of celery with extra virgin olive oil, a touch of fresh lemon juice, a pinch of salt and fresh ground black pepper. Place the salad on a large dinner plate.
  • Remove the terrine from the mold and slice thinly.
  • Cover the plate with the octopus.
  • Drizzle with extra virgin olive oil and chopped green olives (preferably “Cerignola Olives”) finish the dish with fresh chopped tarragon.
  • 4100 Cahuenga Blvd., North Hollywood, CA, 91602