Tomatoes and Haricots Verts with Anchovies

Ingredients

• •4 oz haricots verts
• •1 tsp Kosher salt
• •2 lb medium tomatoes
• •1 pint cherry tomatoes
• •16 fillets anchovy fillets
• •¼ cup celery leaves
• •2 Tbsp red wine vinegar
• •2 Tbsp extra-virgin olive oil
• •1 pinch flaky sea salt
• •1 pinch black pepper

Cooking Instructions

1. 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.

   10 min

2. 2.

   Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

   5 min

3. 3.

   Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

   2 min