Whole Grain Salad With Jammy Eggs and Shallot Yogurt
Ted Cavanaugh
Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.
Recipe information
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
Preparation
Step 1
Cook rye berries in a large saucepan of boiling salted water until tender, 60–80 minutes. Drain and let cool.
Step 2
Meanwhile, mix shallot, yogurt, mint, and 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
Step 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.
Step 4
Scoop shallot yogurt onto plate and top with a mess of salad and egg halves.
Nutrition Per Serving
Calories (kcal) 220
Fat (g) 9
Saturated Fat (g) 3
Cholesterol (mg) 195
Carbohydrates (g) 23
Dietary Fiber (g) 5
Total Sugars (g) 4
Protein (g) 15
Sodium (mg) 90
