"Octopus is on a wave of coolness," says Jon Shook. "It's the new L.A. protein." Vinny Dotolo describes this salad's genesis: "I originally wanted to do an octopus sandwich, with the flavors of an Italian sub, but the bread got in the way." Now he sears the octopus, braises it in white wine until tender and tosses it with chickpeas and a tangy mix of marinated carrots, fennel and celery.