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33
Whole Grain Salad with Soft Boiled Eggs & Shallot Yogurt
Makes 6 servings
½ cup whole rye berries, farro,
or wheat berries
Kosher salt
1 small shallot, finely chopped
³ 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 Soft-Boiled Eggs, halved
1. Cook rye berries in a large saucepan
of boiling salted water until tender,
60–80 minutes. Drain and let cool.
2. Meanwhile, mix shallot, yogurt, mint,
and 1 Tbsp. lemon juice in a small
bowl; season with salt and pepper.
3. Toss greens with a squeeze of lemon
juice in a medium bowl; season with
salt and pepper. Add rye berries and
toss to combine.
4. Scoop shallot yogurt onto plate and
top with a mess of salad and egg
halves.
RECIPES
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