By Victoria Alexander and Genevieve Harris
Baby octopus are perfect for this recipe. Each octopus should be cut into four or five pieces. If mizuna is not available, substitute curly endive (frisée).
TO MAKE DRESSING, place the tahini and roughly chopped garlic in a food processor or blender and mix to a smooth paste. With the motor still running, add the coriander leaves, rice vinegar, lemon juice, mirin, sake and soy, then slowly pour in the peanut and sesame oils. Mix well to combine.
TO MAKE SALAD, peel and finely slice the garlic. In a small saucepan over a medium