- 1 (4- to 6-pound) octopus, cleaned, whole legs only
6 whole cloves garlic, peeled
2 fresh bay leaves or 4 dry leaves
1/4 teaspoon red chile flakes
1 3/4 cups Chickpea Confit ( recipe follows )
2 cups cooked black-eyed peas
1/2 small red onion, roughly chopped
8 scallions, green part only, thinly sliced
10 large, plump sun-dried tomatoes, cut into thick strips
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh dill
1/3 to 1/2 cup Red Wine-Black Pepper Vinaigrette ( recipe follows ) or 3 tablespoon extra-virgin olive oil plus
1 1/2 tablespoons fresh lemon juice
Ladolemono ( recipe follows )
Small handful torn fresh herbs, such as dill, mint, and/or parsley
Cloves from 1 head of garlic, separated and peeled
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 1/2 cups cooked chickpeas or 28-ounce can best-quality chickpeas (such as Goya), well rinsed and well drained
Kosher salt and whole black peppercorns
50 percent canola,
50 percent extra-virgin olive oil
1/2 cup red wine vinegar
1 small grilled onion
6 leaves basil
1 teaspoon picked thyme
2 tablespoons Dijon mustard
6 small garlic cloves, smashed
2 shallots, thickly sliced
2 tablespoons dry Greek oregano
1 tablespoon kosher salt
1 tablespoon coarsely cracked black pepper
3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon dry Greek oregano
Kosher salt and cracked black pepper
1/2 cup extra-virgin olive oil