1 cup chive flowers with 1 inch of stem attached ( 2 ounces)
1 large egg yolk
0.5 cup flour all-purpose
0.5 teaspoon chives fresh minced
0.5 cup ice water
2 tablespoons vegetable oil; peanut oil preferred
4 servings pepper freshly ground
4 servings salt
4 servings vegetable oil for frying
1.5 teaspoons wasabi powder
1 tablespoon citrus champagne vinegar mixed with a pinch of sugar
Equipment
bowl
sauce pan
whisk
Directions
In a small bowl, whisk the wasabi powder with the vinegar and 1 1/2 teaspoons of water.
Whisk in the peanut oil until emulsified and season with salt. Stir in the minced chives.
Heat 3/4 inch of vegetable oil in a small saucepan. In a medium bowl, combine the flour, ice water and egg yolk; the batter will be a little lumpy. Working in batches, dip one-third of the chive flowers in the batter and add them to the oil. Cook over moderately high heat, stirring occasionally, until lightly golden and crisp, about 2 minutes.
Transfer to a rack to drain and season with salt. Repeat with the remaining chive flowers.
In a large bowl, toss the greens with the wasabi dressing. Season the salad with salt and pepper and mound on 4 plates. Top the salads with the fried chive blossoms and serve immediately.
