Recipe courtesy of Jonathan Waxman

Warm Seafood Salad

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Bread:

Salad:

Aioli:

Seafood:

Directions

  1. 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.
  2. For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl.
  3. 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.
  4. 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.
Warm Chicken Parmesan Salad
PREMIUM
Giada De Laurentiis

Warm Chicken Parmesan Salad

10m Easy 100%
CLASS
Rice-Noodle Shrimp Salad
PREMIUM
19m Easy 93%
CLASS
Seafood Citrus Salad
PREMIUM
10m Easy 100%
CLASS