Warm seafood salad

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. Serve warm, sprinkled with red bell pepper, with toasted garlic baguette slices.