White Bean and Cherry Tomato Salad

White bean and cherry tomato salad is a quick and tasty side dish. Garlic, Parmesan, anchovies, lemon, and rosemary-infused olive oil are used to season it.

Ingredients :

For the dressing

• 1/4 cup extra virgin olive oil

• 3 cloves garlic, peeled and smashed

• 1 (3-inch) sprig fresh rosemary

• 3 roughly chopped anchovy fillets (omit for vegetarian option)

• 1/4 cup freshly grated Parmesan cheese

• 1/4 cup lemon juice

• 1 teaspoon lemon zest

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

For the salad

• 1 (15-ounce) can of washed and drained white beans, such as great northern or cannellini

• 1 pint cherry or plum tomatoes, halved

• 1/3 cup coarsely chopped parsley

Special Equipment

• Food processor or mini chopper

STEPS :

     1. Infuse rosemary in olive oil :

In a small saucepan, combine the garlic and rosemary sprig with the olive oil. Warm the oil over medium heat until the rosemary starts to crackle.

Allow the rosemary and garlic to infuse in the oil for 20 minutes after removing the pan from the heat.

     2. Make the dressing :

Remove and discard the rosemary sprig from the oil. Keep the oil aside.

In a small food processor or micro chopper, combine the drained garlic, anchovies (omit for vegetarian alternative), Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Blend until smooth.

     3. Mix the dressing with the beans :

Gently stir the beans and the garlic, parmesan, and lemon mixture together in a medium bowl until the beans are thoroughly coated.

Give the beans some time to sit so they can soak up some of the dressing.

     4. Mix the olive oil, tomatoes, and parsley :

Gently toss the salad with the remaining olive oil, tomatoes, and parsley. Serve.

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