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 White Bean and Tomato Salad Recipe
The salad would be infinitely boring if not for the dressing: olive oil seasoned with rosemary and garlic, lemon, anchovies and parmesan. Very tasty!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. To prepare the salad itself, we will need: white beans, cherry tomatoes and parsley. The gas station looks more intricate. We will need: olive oil, garlic, rosemary (fresh is better, of course, but I had only dry ones), anchovies, parmesan, zest and lemon juice, freshly ground black pepper and salt.
    To prepare the salad itself, we will need: white beans, cherry tomatoes and parsley. The gas station looks more intricate. We will need: olive oil, garlic, rosemary (fresh is better, of course, but I had only dry ones), anchovies, parmesan, zest and lemon juice, freshly ground black pepper and salt.
  2. First you need to cook the beans. Do everything as it should: soak, cook until soft (but do not let it boil too much), throw it on a sieve, rinse.
    First you need to cook the beans. Do everything as it should: soak, cook until soft (but do not let it boil too much), throw it on a sieve, rinse.
  3. And while the beans are cooking, let's refuel. Pour the olive oil into a small bowl, add a couple of garlic cloves and half a teaspoon of rosemary. Put it on the fire. As soon as we feel the smells and hear the crackling, we remove it from the fire and leave it for 20 minutes so that the smells have time to soak in oil. Then remove the garlic, and strain the butter through a sieve (and if the rosemary is fresh, just remove the sprig).
    And while the beans are cooking, let's refuel. Pour the olive oil into a small bowl, add a couple of garlic cloves and half a teaspoon of rosemary. Put it on the fire. As soon as we feel the smells and hear the crackling, we remove it from the fire and leave it for 20 minutes so that the smells have time to soak in oil. Then remove the garlic, and strain the butter through a sieve (and if the rosemary is fresh, just remove the sprig).
  4. In the blender bowl, add: garlic, pulled from the oil, grated parmesan, a couple of anchovies, zest and lemon juice, freshly ground black pepper and salt. We punch it by adding a little of our fragrant oil there. But not the whole part of the reserve.
    In the blender bowl, add: garlic, pulled from the oil, grated parmesan, a couple of anchovies, zest and lemon juice, freshly ground black pepper and salt. We punch it by adding a little of our fragrant oil there. But not the whole part of the reserve.
  5. Now you can collect the salad. Add the dressing to the beans and mix gently. Leave it for a while so that the flavors mix. Meanwhile, cut the tomatoes into halves and coarsely chop the parsley.
    Now you can collect the salad. Add the dressing to the beans and mix gently. Leave it for a while so that the flavors mix. Meanwhile, cut the tomatoes into halves and coarsely chop the parsley.
  6. Add the remaining butter, tomatoes and parsley to the beans as in the previous step. Mix gently again.
    Add the remaining butter, tomatoes and parsley to the beans as in the previous step. Mix gently again.
  7. Ready!
    Ready!
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