Grilled baby octopus with spring salad by Steven Dolby

(Serves 2 people)
INGREDIENTS
300g Baby octopus (cleaned)
2 Cups apple cider vinegar
1 Cup water
2 Bay leaves
1 Clove garlic
Ground black pepper (pinch)
FENNEL, LEMON, OLIVE OIL DRESSING
1/2 Tsp fennel seeds
2 Cloves garlic
Ground black pepper (to taste)
1/4 Cup fresh lemon juice (to taste)
1/2 Cup E V olive oil (to taste)
1/4 Cup water
Salt (to taste)

OTHER INGREDIENTS
Cranberry beans (about small handful)
2 Purple potatoes (cut in half)
1 Radish (thinly sliced)
Red spinach (enough for 2 people)
Fresno chili (small brunoise)
Pickled onions (optional)
4 Fresh basil leaves (chiffonade)

© STEVEN DOLBY