Tomatoes and haricots verts with anchovies: a fresh side dish

Ingredients for Tomatoes and haricots verts with anchovies

• 115 g haricots verts or green beans, trimmed

• kosher salt

• 900 g medium tomatoes, some sliced, some cut into wedges

• 480 ml sun gold and/or cherry tomatoes, halved crosswise

• 16 oil-packed anchovy fillets

• 15 g celery leaves or parsley leaves

• 30 ml red wine vinegar

• 30 ml extra-virgin olive oil

• smoked or regular flaky sea salt

• freshly ground black pepper

How to make Tomatoes and haricots verts with anchovies

1. Bring a large pot of salted water to the boil. Add the haricots verts and cook for 4–5 minutes until bright green and tender.

2. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to cool. Drain them and pat dry with kitchen paper.

3. In a large bowl, toss together the haricots verts, both types of tomatoes, anchovies, celery leaves, and vinegar. Season lightly with kosher salt.

4. Transfer the salad to a serving platter, drizzle with oil, and season with sea salt and freshly ground black pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.