Green beans with anchovy vinaigrette

You can use any kind of fresh beans for this. Steam or boil about a pound of beans for a few minutes until tender, then drain and plunge into cold water to stop the cooking and preserve the color. Drain again.

Mash an anchovy (or 3 or 4, depending on your personal taste) with a few tablespoons of olive oil until it's completely broken down. Stir in a tablespoon of lemon juice and whisk until blended. Pour over the green beans, top with a sliced hard-boiled egg if you like.