Boil farro in salted water until tender, about 35 minutes. Set aside.

Soak anchovies in lukewarm water for 30 minutes to remove some of the salt. Chop finely and set aside.

Remove the deep green outer leaves from the frisee to expose the pale white center. Cut off the base and separate the leaves. Wash well under cold water and spin them dry in a salad spinner.

Macerate the shallots in the lemon juice for 15 minutes. Add the chopped anchovies. Whisk the olive oil into the shallot mixture. Season lightly with salt and freshly cracked black pepper.

When farro is cooled to room temperature, toss with the fresh herbs and a little bit of the vinaigrette. Toss the frisee with some vinaigrette and a little salt. Arrange the leaves around a platter and place a mound of farro in the center. Drizzle everything with the remaining vinaigrette. Finish with freshly cracked black pepper.