Tomatoes and Haricots Verts with Anchovies
A fresh and elegant salad combining crisp haricots verts with juicy tomatoes and savory anchovies, dressed in a light vinaigrette. Perfect as a Mediterranean-style side dish.
4 servings
17 min
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.
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.
Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
5 min
- 3.
Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper
2 min