Method
Cook the octopus in the flavored water for about 40 minutes and let it rest in the same, with the heat off, for 40 minutes. Portion it and roast it in a pan with a drizzle of oil. Prepare the black garlic sauce, which will then be used for the vinaigrette with which we will dress the radicchio salad. Peel the black garlic and rehydrate it in hot water equal to double its weight, leave for 30 minutes and then blend. Using a whisk, combine the black garlic sauce, pomegranate molasses and mustard. Then slowly add the oil and add salt and vinegar. Season the radicchio cut into strips with the vinaigrette, pomegranate and walnuts. Accompany the octopus with the radicchio.