Make a dressing
with about 1/4 pint (1/2 cup) of the best olive oil, adding lemon juice and seasoning to taste: keep it quite tart
. For easy mixing, make it in a screwtop jar.
the bacon until crisp
on paper towels.
Put the beans into boiling salted water and cook until just tender; drain and refresh
under cold running water.
Pat the eggs dry and chop
roughly together with parsley
Lay the beans in some ravishing china dish, sprinkle with the bacon, pile the eggs
on next and lattice the top with the anchovy fillets
. Chill slightly. Just before serving, give the dressing a good shake and drizzle
over the beans. Bring to the table with some good crusty bread and unsalted butter