Farro Salad with Soft Boiled Eggs and Shallot Yogurt

Dave thought this salad was unusual but also didn't hate it -- I suppose that isn't the most glowing recommendation but it certainly is a unique mix of ingredients. In place of dressing the shallot yogurt acts as the sauce for the greens and farro which is delightful when combined with the soft boiled egg yolk. We've been eating a lot of yogurt and eggs lately which I suppose is a good thing as they are both an excellent source of protein and something that we always have on hand. You can use any sort of whole grain in this salad but farro was readily available in our bulk food section. Due to the portion of mixed greens we received in our CSA, I made three salads. 

Slightly adapted from Bon App├ętit.

-1/2 cup uncooked farro
-1 small shallot, finely chopped
-3/4 cup non-fat yogurt
-2 tablespoons chopped basil
-1 tablespoon lemon juice
-Black pepper
-3 cups mixed greens
-3 soft boiled eggs

Cook the farro in a small saucepan of simmering water for approximately 30 minutes. Drain any remaining liquid and let cool.

Mix the shallot, yogurt, basil, and 1 tablespoon of lemon juice in a small bowl. Season with salt and pepper to taste. 

Layer the shallot yogurt onto a plate and top with the mixed greens and farro. Add a sliced soft boiled egg to each and serve.


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