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
• 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

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.
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