6 each Duck eggs
3 Tbsp White Vinegar
2 cups Flour
2 cups Buttermilk
2 Tbsp Blackening seasoning
1 bunch Wisteria or edible flowers
2 lbs Arugula
1 bunch Radishes
2 each Carrots
1 bunch Hakurei Turnips
1 jar Doux South Red Pepper Relish
Bring a pot of water to a boil, add the vinegar and salt to taste
Poach the egg for 3-4 minutes until the egg white coagulates and the yolk is still runny, shock in ice water.
In a large mixing bowl add 3 tbsp of the Red Pepper Relish. Shave the carrots, turnips and radish into bowl. Allow to marinate.
Meanwhile heat your fryer or feed pan for frying to 350 degrees F.
Soak the egg in buttermilk and dredge. Do this 3 times to create a nice coating.
Toss the vegetable mix with arugula and place on the plate. Top with pickled ramps.
Place the egg in the fryer and cook until golden brown and serve on top of the salad. Top with edible flowers.
1 Tbsp. Kosher salt, plus more as needed
2 lb. Ramps* ABUNDANT HARVEST GARDENS
1 cup White wine vinegar
1 cup Sugar
1 tsp. Mustard seed
1 tsp. Pink peppercorns
1 tsp. White peppercorns
1⁄2 tsp. Caraway seed
1⁄2 tsp. Fennel seed
1⁄2 tsp. Cumin seeds
1 Bay leaf
*cleaned, green leaves trimmed to 1" past white and red parts
Bring a 4-qt. saucepan of salted water to a boil. Add ramps and cook until crisp-tender, about 30 seconds. Using a slotted spoon, place in an ice bath. Drain and place in a sterilized 1-qt. glass jar with airtight lid.
Combine 1 tbsp. salt, all remaining ingredients, and 1 cup water in a 4-qt. saucepan. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, about 2 minutes. Pour mixture over ramps and seal jar. Let cool to room temperature and then refrigerate up to 2 weeks