| Cook Time | 40 minutes |
| Servings |
Ingredients
- 50 gram Beans (white)
- 200 ml Cherry tomatoes (by volume)
- 0.5 bunches Parsley
- 30 ml Olive oils
- 2 cloves garlic
- 0.5 teaspoons Rosemary (or sprig of fresh)
- 2 pieces Anchovies
- 20 gram Parmesan
- 0.5 teaspoons Lemon zest
- 20 ml Lemon juice
- Black pepper, salt (to taste)
Ingredients
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Instructions
- To prepare this 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 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 do the dressing. 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 feel smells — remove from heat and leave for 20 minutes, so the odors have time to permeate the butter. 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 of blender add: garlic, pulled out of the oil, grated Parmesan, a couple of anchovies, zest and lemon juice, black freshly ground pepper and salt. Punch, adding there also a bit of our fragrant butter. But not all — part of leave.
- 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 chop the parsley.
- Add the remaining oil, tomatoes and parsley to the beans in the previous step. Once again, gently mix.
- Ready!
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