Supions à la Provençale Warm Squid Salad with Bibb Lettuce and Garlic Croutons

Ingredients

• 3 garlic cloves, finely chopped, divided
• ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided, plus more as needed
• 2 Tbsp. white wine vinegar
• 1 tsp. mayonnaise
• ¾ tsp. Dijon mustard
• 1½ tsp. kosher salt, divided
• Freshly ground black pepper
• 1 lb. cleaned squid (see note), bodies cut into 1-in. squares, tentacles halved lengthwise
• 1 head Bibb lettuce, torn into bite-size pieces (7 cups)
• ½ small head radicchio, torn into bite-size pieces (2 cups)
• 4 thick country bread slices, lightly toasted, crusts removed and cut into ½-in. cubes (2 cups)
• 3 Tbsp. all-purpose flour
• ¼ cup vegetable oil, divided, plus more as needed
• ¼ cup finely chopped parsley leaves
• 1 lemon, quartered, for garnish

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