Make dressing: In a saucepan over medium heat, add 2 tablespoons of olive oil and pine nuts and cook about 1 minute, stirring thoroughly. Add garlic and cook until translucent, about 30 seconds, continually stirring. Stir in parsley, anchovies and black pepper, and cook 1 minute. Transfer mixture to a blender and add remaining olive oil and lemon juice; blend until smooth. (Note that only 1/4 cup dressing is needed for this recipe. Remaining dressing can be stored, refrigerated, up to 1 week. Reheat in a small saucepan until warm before serving.)

Parboil potatoes: Place potatoes in a medium saucepan. Add a pinch of salt and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain potatoes and set aside to cool. On a cutting board, slice potatoes in thin, crosswise slices; set aside.

Blanch green beans: In another saucepan, add water and a pinch of salt; bring to a boil over high heat. Add green beans and cook 3 minutes, until beans are tender-crisp. Remove beans with a slotted spoon and transfer to a bowl of ice water for 5 minutes; set aside.

Assemble salad: In a large bowl add watercress, cherry tomatoes, green beans, potatoes, fennel, radishes and ¼ cup of dressing. Toss gently. On a large platter, arrange egg wedges around outer rim of platter. Stack salad mixture in center of platter. Arrange a few sprigs of watercress on top and serve.