White Bean and Cherry Tomato Salad

Ingredients

• 1 15-ounce cans of white beans, such as Great Northern or cannellini beans, drained and rinsed
• 1 pint cherry or plum tomatoes, halved
• 1/3 cup coarsely chopped parsley
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, peeled and smashed
• 1 3-inch sprig of fresh rosemary
• 3 anchovy fillets, coarsely chopped
• 1/4 cup freshly grated Parmesan cheese
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon lemon zest
• 1/4 cup of lemon juice

Directions

1. Combine the olive oil, smashed garlic, and rosemary sprig in a small saucepan. Warm it over medium heat just until the rosemary starts to crackle.
2. Take the saucepan off the heat and leave it alone for 20 minutes, so the garlic and rosemary can flavor the oil.
3. Lift out the rosemary sprig and throw it away. Take the garlic out too, but save the flavored oil.
4. Put the garlic into a food processor or mini chopper with the anchovies, unless making the vegetarian option, then add the Parmesan cheese, salt, pepper, lemon zest, and lemon juice. Pulse until the mixture is smooth.
5. Add the beans to a medium bowl, then fold in the garlic-Parmesan-lemon mixture carefully, coating the beans without smashing them. Let them rest for a few minutes so the dressing can sink in a bit.
6. Add the reserved olive oil, tomatoes, and parsley, then gently toss everything together.