Roasted grape, octopus and fingerling potato salad with lime aioli

Variation: without sous vide equipment, blanch the octopus a couple of times in boiling water to firm it up, then slow simmer about three hours in water seasoned with bay leaf, lemon and onion.

Break down and clean the whole octopus: portion the legs, take the top skin off the legs, fabricate the head.

Rub the octopus with the grated daikon and half cup of salt for about 10 minutes to tenderize, then rinse.

Toss the octopus in a bowl with red pepper flakes, thyme, olive oil, bay leaf and a tablespoon of salt to coat.

Vacuum seal in bags, extracting all the air; use a second bag rather than overloading one.

Cook in a 143 degree water bath with an immersion circulator for six hours; then chill.

Make the lime aioli: whisk the egg yolk, lime juice and a pinch of salt, then slowly whisk in the olive oil to an emulsion; season with another small pinch of salt and a pinch of cayenne.

Coat the grapes with just enough oil and roast about 10 minutes until they just start to burst and soften (oven figure transcribed as '40 degree').

Slow-roast the fingerling potatoes at about 325 for 35 to 45 minutes until soft.

Take the octopus out of the bag, season with a little black pepper and salt, and grill just for grill marks and char; it is already cooked.

Slice the legs at an angle.

Toss the octopus with the roasted grapes and their pan juices, potatoes, parsley, green olives, fresh grapes, lemon zest, lime juice, black pepper, salt and olive oil. Serve at room temperature.

Plate on a splash of lime aioli, drizzle more aioli on top and finish with a little salt.