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Baby Green Salad with Chive Blossoms

  • SERVINGS: 4

When chives are allowed to flower, they produce purple blossoms that make a delicate onion-flavored addition to the salad. Garlic flowers and nasturtiums make good alternatives.

You can find wasabi powder at specialty food stores, Asian markets and many supermarkets.

slideshow Terrific Green Salads

Ingredients

  1. 1 1/2 teaspoons wasabi powder
  2. 1 tablespoon rice wine vinegar or 1 tablespoon white wine vinegar mixedwith a pinch of sugar
  3. 2 tablespoons peanut oil
  4. Salt
  5. 1/2 teaspoon minced fresh chives
  6. Vegetable oil, for frying
  7. 1/2 cup all-purpose flour
  8. 1/2 cup ice water
  9. 1 large egg yolk
  10. 1 cup chive flowers with 1 inch of stem attached (about 2 ounces)
  11. 6 cups baby greens
  12. Freshly ground pepper
  1. 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.
  2. 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.
  3. 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.

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