Tomatoes and Haricots Verts with Anchovies

bon appétit side summer green bean tomato anchovy salad quick and healthy quick & easy wheat/gluten-free

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

¼ 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

Method

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.

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

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