For the dressing: Whisk together the vinegar, mustard and garlic. Whisk
in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper.
For the salad: Toss the lettuce leaves
with a very little bit of the dressing
and the shredded basil
, and arrange on a platter. Toss the green beans
, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions
and olives on top. Arrange the eggs and anchovies
on top. Season with fleur de sel and pepper.