Tomatoes And Haricots Verts With Anchovies

• 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

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

haricots verts, kosher salt, tomatoes, cherry tomatoes, oil, celery, red wine vinegar, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/tomatoes-and-haricots-verts-with-anchovies (may not work)