Boil the eggs: Put the eggs into a pan just large enough to hold them comfortably and cover with cold water. Bring slowly to a boil over a medium heat, then turn down the heat slightly and simmer gently for seven and a half minutes. Drain the water from the eggs and put them in cold water to stop them cooking further.
Prepare the beans: Pop the broad beans from their pods, then peel off their papery skins (unless they’re very young, in which case you can leave them on). If you’d prefer to use French beans instead, bring a pan of salted water to a boil, simmer them for a couple of minutes until just tender, then decant into a sink of cold water to stop them cooking. Dry before use.
Prepare the tomatoes: Put the tomatoes in a pan of boiling water for 30 seconds, then scoop out and, once cool enough to handle, gently peel off their skins – if they haven’t split in the heat, use your fingernail or the tip of a small, sharp knife to help tease off enough to get started. Cut in half, scoop out and discard the seeds, then cut the flesh into thick slices.
Prepare the cucumber, onion, and pepper: Peel the cucumber, cut it in half lengthways, then scoop out and discard the seeds. Cut the cucumber into chunky half-moons. Finely chop the spring onions. Deseed the pepper and cut it into fairly thin strips.
Make the dressing: Put the peeled garlic clove into a mortar with a pinch of coarse salt, then mash to a paste. Add the anchovies – if they’ve been packed in salt, rather than oil, you’ll need to give them a quick rinse first – and mash them, followed by the basil. Finally, incorporate the vinegar and then the olive oil until well emulsified. Season to taste.
Start building the salad: Toss the beans, sliced tomatoes, cucumber, spring onion, and red pepper in a large bowl with two-thirds of the dressing, until everything is thoroughly coated. Using your hands, lift out the dressed salad and arrange on a serving plate.
Add the eggs, capers, olives, and anchovies: Gently knock the blunt end of each egg against a hard surface until it cracks, then peel. Cut the eggs into quarters and season lightly. Arrange these on top of the salad. Pit the olives, if you like, and rinse the salt off the capers and anchovies, if need be. Cut the anchovies into slivers. Scatter the olives, capers, and anchovies all over the salad.
The finishing touches: Spoon the rest of the dressing on top of the salad, then strew the basil leaves on top just before serving. Eat with some good baguette to mop up all of those delicious juices. Note: The salad itself can be made a few hours in advance and left to let the ingredients mingle, but do not add the basil until the last minute.
