Technical Stages :

• Prepare a spicy vinaigrette with pepper and Dijon mustard. Peel and finely chop the onions. Shell the hard-boiled eggs under cold running water. Poach the tomatoes for a few seconds to be able to peel them easily, and dice them.
• Put them in a salad bowl and coat with half the vinaigrette. Add the onions and mix. Drain the green beans and add them while still warm to the onions. Put the tomatoes on top and pour the remaining vinaigrette. Decorate with anchovy fillets, capers, black olives and cut eggs.