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Method :
Cut the beans
into 3-in lengths. Cook in boiling salted water until just soft, then
dip quickly in cold water and drain well. Cut the tomatoes into
quarters. De-seed the pepper and cut into thin slices. Chop the onion
finely and de-stone the olives. Mix all these vegetables together with a
well-seasoned vinaigrette dressing. Teat up the lettuce leaves to line
individual bowls (not plates) and arrange the dressed vegetables on top.
Garnish with the hard-boiled eggs, cut into quarters, and the anchovy
fillets.
Serves 4
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