Squid and Arugula Salad With Sesame Seeds

• 1 sprig thyme
• 1 bay leaf
• 10 coriander seeds
• Juice of 2 lemons
• 1/2 pound squid, cleaned, washed and drained
• 2 sweet red peppers, split and seeded
• 3 tablespoons olive oil
• 1 small clove garlic, peeled and chopped
• 2 sprigs fresh coriander, leaves only, chopped
• 1/2 tablespoon sesame oil
• 1 tablespoon shallots, peeled and finely chopped
• 1 sprig fresh mint, leaves only, half of them chopped
• 2 bunches arugula, leaves only
• 1 tablespoon chives, minced
• 1 tablespoon sesame seeds
• Coarse salt and freshly ground pepper to taste

1. In a large pot over high heat, combine one quart water with one teaspoon salt, thyme, bay leaf, coriander seeds, the juice of half a lemon and freshly ground pepper.
2. Bring to boil and cook for three minutes.
3. Add the squid and boil again for another two to three minutes.
4. Drain the squid and set aside to cool.
5. Discard the cooking liquid with the herbs and condiments.
6. Slice the squid into fourth-inch pieces and set aside.
7. Preheat the broiler.
8. Brush the skin of the sweet red peppers with a half tablespoon of the oil and place on a baking sheet.
9. Cook under the broiler until the skin turns black, about five to seven minutes.
10. Remove from heat, let cool and wash the burned skin off under running water.
11. Pat dry and cut the roasted pepper into thin strips.
12. Set aside.
13. In a bowl, mix the squid, the red pepper strips, the juice of one lemon, one-and-a-half tablespoons of the olive oil, the garlic, half of the chopped coriander leaves, the sesame oil, the shallots, the chopped mint leaves and salt and pepper to taste.
14. In a separate bowl, mix the arugula with half of the chives, half of the sesame seeds, juice from one-half lemon, the remaining tablespoon olive oil and salt and pepper to taste.
15. Toast the remaining sesame seeds in a dry pan over medium heat or under the broiler, tossing often for one to two minutes or until golden, and set aside.
16. Divide the arugula among four plates and spoon even amounts of squid on top of each bed of leaves.
17. Sprinkle with the remaining minced chives, toasted sesame seeds, coriander leaves and mint leaves.

thyme, bay leaf, coriander seeds, lemons, sweet red peppers, olive oil, clove garlic, fresh coriander, sesame oil, shallots, mint, bunches arugula, chives, sesame seeds, salt

Taken from cooking.nytimes.com/recipes/3674 (may not work)