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Bon Appétit

Whole Grain Salad With Jammy Eggs and Shallot Yogurt

5.0

(3)

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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

  1. 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
Explore Bon AppétitSaladFarroRice & GrainsEggArugulaLeafy GreensVegetableMizunaYogurtEasyQuickWeeknight MealsSideMainVegetarianNut-FreeHealthyishLunchDinner
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Reviews (3)

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  • Simple but amazing. I used farro in place of the rye berries. A really simple, healthy and filling lunch.

    • Nate G

    • Los Angeles, CA

    • 9/17/2019