This recipe marries the briny, bright flavors of salade Niçoise with the heartiness and make-ahead appeal of a grain bowl. (Assemble it in to-go-containers and refrigerate for up to 3 days.) The streamlined method uses the same pot of boiling water to cook the eggs, farro and green beans, then dres ses the green beans and farro while they're still warm to absorb the Dijon vinaigrette. Feel free to top the grains with thinly sliced radishes, cucumber or fennel, butter lettuce or arugula, or more briny bites, such as capers or pepperoncini. If you love anchovies, chop some and add them to the dressing, and top servings with a whole fillet. ...read more read less