Recipe courtesy of Jonathan Waxman
Warm Seafood Salad
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 36 g
- Saturated Fat
- 5 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 171 mg
- Sodium
- 487 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 36 g
- Saturated Fat
- 5 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 171 mg
- Sodium
- 487 mg
Ingredients
Bread:
Salad:
Aioli:
Seafood:
Directions
- For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil.
- For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl.
- For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside.
- For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices.
