Do It Yourself: Bergamot's Pea Green Salad

Before they completely disappear from the farm stand, use pea greens to translate an upscale salad from your favorite bistro to the dinner table; chef Keith Pooler of Bergamot lends us his recipe for this easy, salad with ham, panko-crusted egg and truffle vinaigrette.

Pea Greens Salad with Fried Egg and Berkshire Ham

INGREDIENTS

1 tbsp minced shallot

2 1/2 tbsp jarred truffle, minced

1/3 c. Banyuls vinegar

1/4 c. truffle oil

1/4 c. canola oil

Soy sauce, to taste

Salt, to taste

1 bunch fresh pea greens and pea shoots

1/4 c. fresh peas, out of the pod

4 slices Berkshire ham, cut into thin strips

2 eggs

Pecorino cheese shavings

To make the vinaigrette, whisk shallots, truffle, vinegar, and truffle oil in a medium bowl. Slowly whisk in the canola oil until dressing is emulsified. Add soy sauce and salt to taste. (Dressing can be stored in the refrigerator for up to two weeks.) For the salad, rinse and dry pea greens and shoots. Blanch peas: bring salted water to a boil and add peas; cook for 2 to 3 minutes then use a slotted spoon to transfer to a bowl of ice water. Once peas are cool, drain and set aside. Fry eggs in nonstick skillet, season with salt and pepper. To make the salad, gently toss the greens and shoots with enough dressing to coat but not weigh down the greens. Top with blanched peas, sliced ham, fried egg and shaved pecorino cheese. Serves two.

Bergamot, 118 Beacon St., Somerville, 617-576-7700, bergamotrestaurant.com.