Pan-Seared Squid with Lemony Aioli and Greens

Ingredients for Pan-Seared Squid with Lemony Aioli and Greens

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1 cucchiaio di succo di limone fresco

• 120ml olive oil

• 60ml plus 2 tablespoons grapeseed or vegetable oil

• Sale kosher, pepe macinato fresco

• 450g cleaned squid, bodies halved lengthwise, tentacles left whole

• 1 tablespoon Sherry vinegar or red wine vinegar

• 1/4 teaspoons crushed red pepper flakes

• 8 cups purslane or watercress with tender stems

• 1 teaspoon finely grated lemon zest

Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 60ml grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.

Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.

Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.

Serve salad with aioli.

DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

Avvertenza

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