Warm seafood salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 495, total fat 36 G., saturated fats 5 G., proteins 19 G., carbohydrates 25 G., fiber 2 G., cholesterol 171 mg, sodium 487 mg, sugar 3 G.

This salad is made with shrimp and squid in a homemade aioli sauce, which is added to the seafood while it's still in the pan. Toss the seafood with lettuce until the greens are slightly wilted, and serve with garlic baguette croutons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread

1 baguette, sliced into 2cm thick slices.
1 clove garlic, cut in half
Extra-virgin olive oil

Salad

1 bunch red oak leaf lettuce
1 head frisée lettuce

Aioli

3 egg yolks
1 pinch of saffron threads
2 cloves garlic, peeled and crushed
1 teaspoon lemon juice
0.5 cup chopped garlic shoots (if in season)
1 cup extra-virgin olive oil

Seafood

2 tablespoons extra-virgin olive oil
450 g fresh large shrimp with heads
1 cup cleaned squid
1 red bell pepper, stemmed, seeded and cut into medium cubes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, squid, toast, aioli sauce, garlic, lemon juice, lettuce, sweet pepper, saffron

Cooking the dish according to the recipe:

Bread:

Place baguette slices on a baking sheet and toast in the oven until golden brown. Rub the bread with a sliced garlic clove and drizzle with oil.
SaladWash and dry the lettuce leaves. Cut into small pieces. Place in a large salad bowl.

Aioli:

Place the egg yolks, saffron, garlic, lemon juice, a pinch of salt and freshly ground black pepper, and garlic scapes in a large bowl. Pulse with an immersion blender, then slowly drizzle in half the oil. Whisking constantly, add the remaining oil in a slow, steady stream. Set aside.

SeafoodHeat the oil in a large skillet over medium-high heat; when it begins to smoke, add the shrimp and squid. Cook until the shrimp are pink and the squid are white, 2 to 3 minutes.

Add the aioli, stir quickly, then quickly remove from heat. Place the seafood on top of the greens and toss lightly.
Serve warm, sprinkled with red bell pepper, with toasted garlic baguette slices.