Tomatoes and Haricots Verts with Anchovies
['4 oz. haricots verts or green beans, trimmed', 'Kosher salt', '2 lb. medium tomatoes, some sliced, some cut into wedges', '1 pint Sun Gold and/or cherry tomatoes, halved crosswise', '16 oil-packed anchovy fillets', '1/4 cup celery leaves or parsley leaves', '2 Tbsp. red wine vinegar', '2 Tbsp. extra-virgin olive oil', 'Smoked or regular flaky sea salt', 'Freshly ground black pepper']
Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper
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