- 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
- 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.
- 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.
- Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
- Serve salad with aioli.
- DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.