PAN-SEARED SQUID WITH LEMONY AIOLI AND GREENS

Pan-Seared Squid with Lemony Aioli and Greens image

Provided by Chris Fischer

Yield Makes 4 servings

Number Of Ingredients 11

1 large egg yolk
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/4 cup plus 2 tablespoons grapeseed or vegetable oil
Kosher salt, freshly ground pepper
1 pound cleaned squid, bodies halved lengthwise, tentacles left whole
1 tablespoon Sherry vinegar or red wine vinegar
1/4 teaspoon crushed red pepper flakes
8 cups purslane or watercress with tender stems
1 teaspoon finely grated lemon zest

Steps:

Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup 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.