Recipe courtesy of Jonathan Waxman

Warm Seafood Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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1 baguette, cut in 3/4-inch-thick slices

1 garlic clove, split in half 

Extra-virgin olive oil 


1 head red oak lettuce

1 head frisee lettuce


3 egg yolks

1 pinch saffron threads

2 cloves garlic, peeled and smashed 

1 teaspoon lemon juice 

Sea salt and freshly ground black pepper 

1/2 cup chopped garlic scapes (if in season) 

1 cup extra-virgin olive oil 


2 tablespoons extra-virgin olive oil

1 pound fresh head-on large shrimp 

1 cup cleaned squid 

1 red bell pepper, stemmed, seeded and cut into medium dice


  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.