The bracing acidity, the kick of peperoncini chile flakes and the smoky char of the crispy baby octopus make this dish a winner. Chef Sasha Miranda marinates the cephalopods overnight in pepper-spiked extra-virgin olive oil and basil then quickly grills them before assembling the dish. A simple olive oil and lemon juice vinaigrette ties together the greens: arugula, sliced cucumber, avocado, pickled shallots or red onion, and minced jalapeños. Topped with the octopus tentacles, all crispy edges and tender insides, the dish is complete. The only things that could improve the dish are some balmy weather, wide-open windows and a chilled glass of Verdicchio.