Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water.
Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins.
Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender.
Drain the potatoes.
For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl.
Stir in the beans, potatoes, olives and tomatoes.
Peel and halve the eggs.
Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.
Recipe from Good Food magazine
140g green beans
300g new potatoes, sliced
handful pitted black olives
225g small tomatoes, halved
2 Baby Gem lettuces, leaves separated
For the dressing
1 tbsp red wine vinegar
3 tbsp olive oil