Green Goddess Farro Bowl

Bring a medium saucepan of water to a boil over high heat. Place a medium bowl of ice water next to the stove. Add haricots verts to the boiling water; cook until bright green and tender, about 2 minutes. Using tongs or a slotted spoon, transfer the haricots verts to the ice bath and let stand until cool, about 1 minute. Transfer to a small bowl; set aside. Add shelled fava beans to the boiling water; cook until the beans are tender and the skins loosen, about 2 minutes. Use a slotted spoon to transfer to the ice bath; let stand until cool, about 3 minutes. Peel by tearing a hole in the skins and gently squeezing out the beans.

Meanwhile, add farro to the boiling water. Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until tender, about 20 minutes. Drain and rinse with cold water. Transfer to a medium bowl and toss with 1/2 teaspoon salt.

Combine basil, parsley, chives, tarragon, garlic and anchovy paste in a blender; process until finely chopped, about 10 seconds. Add yogurt, mayonnaise, lemon juice and 1/4 teaspoon salt; process until smooth, about 1 minute. With the motor running, drizzle in oil and continue to process until smooth and creamy, about 20 seconds.

Divide the farro, cucumbers, haricots verts, fava beans and chicken (or white beans) among 4 bowls. Sprinkle the remaining 1/4 teaspoon salt over the bowls and drizzle evenly with the dressing. Serve at room temperature or chilled.