1. For the vinaigrette: Whisk all ingredients in a bowl until smooth and set aside.

2. For the salad: Bring a large saucepan of salted water to a boil. Add green beans and cook until just tender, about 3 minutes. Transfer beans to a bowl of ice water to cool, then drain and pat dry.

3. Combine green beans, tomatoes, radishes, olives, onion, and 1/4 cup vinaigrette in a large bowl and toss to coat. Season with salt and pepper to taste and let sit for 30 minutes, stirring once halfway through.

4. Meanwhile, heat vegetable oil in a small skillet over medium-high heat until just smoking. Add capers and cook, stirring occasionally, until golden brown and popped open, 1 to 3 minutes. Using a slotted spoon, transfer capers to a paper-towel-lined plate.

5. To serve, toss lettuce with remaining vinaigrette and transfer to a platter. Add basil to green bean mixture and spread evenly over lettuce. Arrange eggs and anchovy fillets (if using) over salad and sprinkle with fried capers.

Source: Hannaford fresh Magazine, March - April 2016