Ingredients

• 1 large egg yolk
• 1 garlic clove, finely grated
• 1 tablespoon fresh lemon juice
• 1/2 cup olive oil
• 1/4 cup plus 2 tablespoons grapeseed or vegetable oil
• Kosher salt, freshly ground pepper
• 1 pound cleaned squid, bodies halved lengthwise, tentacles left whole
• 1 tablespoon Sherry vinegar or red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 8 cups purslane or watercress with tender stems
• 1 teaspoon finely grated lemon zest

Instructions

1. Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
2. Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
3. Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
4. Serve salad with aioli.
5. DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.