Ingredients: Per 4 servings
Remove the ends of the green beans. Wash and cook in pot of boiling salted water. When al dente, drain the beans and let cool. Wash and dry the arugula. Wash, dry and halve the tomatoes. Group the green beans into bunches and place them on a serving dish with the arugula and tomato halves. To a bowl, add about 1/2 a tub of mayonnaise, lemon juice, a pinch of salt and anchovy fillets, drained of their oil and finely chopped together with a bunch of parsley. Mix well with a wooden spoon. Toss the vegetables with the dressing at the table, immediately before serving.