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Tomatoes and Haricots Verts with Anchovies

Name: Tomatoes and Haricots Verts with Anchovies
Cuisine: mediterranean
Ingredients: 4 oz. haricots verts or green beans, trimmed; Kosher salt; 2 lb. medium tomatoes, some sliced, some cut into wedges; 1 pint Sun Gold and/or cherry tomatoes, halved crosswise; 16 oil-packed anchovy fillets; 1/4 cup celery leaves or parsley leaves; 2 Tbsp. red wine vinegar; 2 Tbsp. extra-virgin olive oil; Smoked or regular flaky sea salt; Freshly ground black pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
2.
Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
3.
Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

Recipes sourced from Epicurious.com.

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