|Saffron threads||½ teaspoon|
|Fresh lime juice||2 tablespoons|
|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|
- 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.