Farmer Kim eggs are back! Receiving the “do you want eggs” text made my day! To celebrate, a dinner that is topped with beautiful fried fresh eggs!
I have come to really like wheat berries, their taste, their bite. They are a nice alternative to rice or pasta.
The other alternative vegetable we used tonight was broccolini. I do not often find broccolini that looks good, but this was a very nice bunch. If you can’t find it, you can also use regular broccoli, just cut up the stem into small pieces.
The wheat berry broccolini salad is served at room temperature with a red wine vinegar dressing. It would make a very nice side dish on its own. But topped with a Farmer Kim egg – yum!
Wheat Berry and Broccolini Salad with Eggs
adapted from FineCooking.com’s Farro Salad with Broccoli Raab and Poached Egg
3/4 cup wheat berried
1 bunch, about 3/4 lb, broccolini
1/4 cup plus 3 Tbs, extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely chopped (from the garden)
1-1/2 Tbsp red wine vinegar
2 to 4 very fresh eggs (from Farmer Kim)
Lemon pepper, for sprinkling
Cook the wheat berries according to package directions. Lay out on a parchment-line baking sheet to come to room temperature.
Trim the ends of the stems of the broccolini; cut the remaining stems crosswise into 1⁄2-inch segments. Wash and drain the broccolini, leaving the water clinging the pieces.
Warm a large sauté pan over medium-high heat. Add 2 Tbs. olive oil, swirl to coat the pan, and add the broccolini. When it starts it wilr, season it with salt, reduce the heat to medium, and cook, stirring occasionally, until tender. The residual water from washing should be enough to cook the broccolini, but if the pan dries out before it is cooked, add a splash more water as necessary. Cook about 6 – 8 minutes, until tender.
When the broccolini is done, push it to the side to clear a space in the center of the pan, add 1 Tbs. of the oil and the garlic, and sauté just until you smell the garlic, about 1 minute. Stir the broccolini into the garlic and remove from the heat.
Put the wheat berries and broccolini in a large bowl.
Put 1-1⁄2 Tbs. of the vinegar in a small bowl and season with salt. Whisk in the remaining 1⁄4 cup olive oil.
Drizzle the vinaigrette on the wheat berries and broccolini, and stir gently to combine. Taste and adjust the seasoning with more salt or vinegar if necessary. Set aside at room temperature.
Wipe out the saute pan and heat over medium high heat. Add 1 – 2 Tbsp of oil. Fry the eggs until the white is crisped and the yolk heated through. Cook according to the directions in Olive Oil Fried Eggs.
Stir the wheat berry salad once more and spoon into shallow serving bowls. Top with 1 or 2 eggs. Season with salt and lemon pepper. Serve immediately and Enjoy.
Serves 2 as a main dish.