Ingredients
Salad
- 1/2 cup farro
- 1/2 red onion, peeled and diced
- 1/2 lb. green beans, ends removed and chopped
- 6 cups mixed spring greens
- 1 pint grape tomatoes, halved
- 6 soft-boiled eggs, halved
- 1 Tbsp. lemon juice, freshly squeezed
- 2 cups water
- salt and pepper, to taste
Dressing
- 1 small shallot, finely chopped
- 3/4 cup whole-milk plain Greek yogurt
- 2 Tbsp. fresh mint, finely-chopped
- 1 Tbsp. lemon juice, freshly squeezed
- 1 pinch kosher salt, to taste
- 1 pinch black pepper, freshly ground
Servings: people
Units:
Instructions
- Add 1 cup of water and farro to a large pot. Bring to a boil over high heat. Reduce heat to medium-low, cover pot, and simmer 30–40 minutes, or until farro is al dente. Drain any remaining water and let cool.
- While farro is cooking, create dressing by mixing shallot, yogurt, mint and 1 Tbsp. lemon juice in a small jar with lid. Add lid and shake well to incorporate. Season with salt and pepper to taste.
- In a separate pot, bring 1 cup of water to a boil over medium-high heat. Place eggs into water one at a time using a slotted spoon. Reduce heat to medium-low and cook eggs 6–7 minutes. Transfer eggs to a small bowl of ice water and chill for 2 minutes. Gently crack and peel eggs; set aside.
- Toss mixed greens, red onion, green beans, and halved grape tomatoes with 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Add farro to bowl and toss to combine.
- When ready to serve, plate salad. Cut soft-boiled eggs in half and add to plates. Drizzle salad with mint yogurt dressing.
Recipe Notes
Photo credit: Amanda Paa, Heartbeet Kitchen.
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