White Bean and Cherry Tomato Salad

Ingredients

• 15 ounce beans white drained and rinsed such as great northern or cannellini beans, canned
• 1 pint plum tomatoes halved
• 0.3 cup parsley coarsely chopped
• 0.3 cup olive oil extra virgin 
• 3 cloves garlic peeled smashed
• 1 sprig rosemary fresh
• 3 fillet anchovy coarsely chopped for vegetarian option (omit )
• 0.3 cup parmesan cheese freshly grated
• 0.8 teaspoon kosher salt 
• 0.3 teaspoon pepper freshly ground
• 1 teaspoon lemon zest 
• 0.3 cup juice of lemon 

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. Place the garlic and sprig of rosemary in the olive oil in a small saucepan.
2. Heat the oil on medium until the rosemary begins to sizzle.
3. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.
4. Remove rosemary sprig from the oil, discard.
5. Remove the garlic from the oil, reserving the oil.
6. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor or mini chopper. Pulse until smooth.
7. Mix dressing with beans: In a medium bowl, gently mix the garlic Parmesan lemon mixture in with the beans until the beans are well coated.
8. Let the beans sit for a few minutes so they absorb some of the dressing.
9. Gently mix in the reserved olive oil, tomatoes, and parsley.