Whole Grain Salad With Jammy Eggs and Shallot Yogurt

Name: Whole Grain Salad With Jammy Eggs and Shallot Yogurt
Yield: 4 Servings
Ingredients: ½ cup whole rye berries, farro, or wheat berries; Kosher salt; 1 small shallot, finely chopped; ¾ cup whole-milk Greek yogurt; 2 tablespoons chopped mint; 1 lemon, halved; Freshly ground black pepper; 6 cups mixed greens (such as arugula, baby mustard, and/or mizuna); 4 Jammy Soft-Boiled Eggs, halved

Chris Morocco4 ServingsSource

salad farro egg arugula mizuna yogurt easy quick weeknight meals side main vegetarian nut-free healthyish lunch dinner

Whole Grain Salad With Jammy Eggs and Shallot Yogurt

Ingredients

½ cup whole rye berries, farro, or wheat berries

Kosher salt

1 small shallot, finely chopped

¾ cup whole-milk Greek yogurt

2 tablespoons chopped mint

1 lemon, halved

Freshly ground black pepper

6 cups mixed greens (such as arugula, baby mustard, and/or mizuna)

4 Jammy Soft-Boiled Eggs, halved

Method

Cook rye berries in a large saucepan of boiling salted water until tender, 60–80 minutes. Drain and let cool.

Meanwhile, mix shallot, yogurt, mint, and 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.

Toss greens with a squeeze of lemon juice in a medium bowl; season with salt and pepper. Add rye berries and toss to combine.

Scoop shallot yogurt onto plate and top with a mess of salad and egg halves.