Ingredients
| Saffron threads | ½ teaspoon |
| Mayonnaise | 1 cup |
| Fresh lime juice | 2 tablespoons |
| Paprika | 2 teaspoons |
| Small garlic clove, minced | 1 |
| Cayenne pepper | ½ teaspoon |
| Red bell pepper | 2 |
| Baby arugula | 5 oz |
| Head of frisee, leaves torn | 1 |
| Fugi apples, peeled cut into matchstick-size strips | 2 |
| Shallots, thinly sliced (about ⅓ cup) | 2 |
| Peanut oil (for frying) | |
| Cleaned squid, bodies cut into ½ inch rings | 1 pound |
| Wondra flour | ½ cup |
Directions
- Toast saffron in small dry skillet over medium-high heat until the beginning to darken in color, about 2 minutes. Transfer to mortar or spice grinder, cool. Grind finely. Transfer ground saffron to small bowl. Add mayonnaise and next four ingredients. Season dressing with salt and pepper. Can be done 1 day ahead. Cover and chill.
- Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel and seed peppers. Cut into matchstick-size strips. Place peppers, arugula, frisee, apples, and shallots in large bowl. Set aside .
- Add 1 ½ inches oil to heavy large saucepan. Attach deep-fry thermometer to side of pan. Heat oil to 350 degrees F. Toss squid with flour in bowl. Working in 2 batches, shake excess flour from squid. Fry until golden, occasionally stirring with slotted spoon, 2 to 3 minutes per batch. Transfer to paper towels. Sprinkle with salt and pepper. Squeeze lime wedges over.
- Add squid and ½ cup dressing to salad. Toss to coat, adding more dressing, if desired. Season with salt and pepper. Divide among bowls; serve immediately.
