First of all, to prepare the vegetable garden salad, take two casseroles and boil the cannellini beans and green beans in plenty of salted water.
Then clean the spring onions and slice the white part and the more tender green part; in a pan we put 4 tablespoons of broth and over low heat we stew the spring onions for about 4 minutes.
If necessary, drain the spring onions and mix them together with the green beans, previously cut into small pieces, and with the cannellini beans.
Chop the anchovy fillet and dissolve it in the remaining hot broth, add the oil and pour our dressing over the salad. We add salt if necessary.
We mix the vegetable salad with great care and before serving we decorate with coarsely chopped radishes.
