To prepare the actual salad we will need: white beans, cherry tomatoes and parsley.
Gas station looks more intricate. We will need: olive oil, garlic, rosemary (better, of course, fresh, but I had only dry), anchovies, Parmesan, zest and lemon juice, black freshly ground pepper and salt.
First you need to cook the beans. Do everything as it should be: soak, cook until soft (but do not give too boil), lean back on a sieve, rinse.
And while the beans are cooking, let's refuel. Pour olive oil in a small bowl, throw in a couple of cloves of garlic and half a teaspoon of rosemary. Put on fire. As we feel the smells and hear the crackling — remove from heat and leave for 20 minutes, so that the smells have time to soak the oil.
Then take out the garlic and butter strain through a sieve (and if the rosemary is fresh, just pull out a sprig).
In a Cup blender add: garlic, pulled out of the oil, grated Parmesan, a couple of anchovies, zest and lemon juice, black freshly ground pepper and salt. We punch, adding there also a little of our fragrant oil. But not all part of the reserve.
Now you can assemble the salad. Add the dressing to the beans and mix gently. Leave for a while to mix flavors. In the meantime, cut the tomatoes into halves and coarsely chop parsley.
Add the remaining oil, tomatoes and parsley to the beans in the previous step. Once again, gently mix.