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. Try to prepare yourself.
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. To prepare this salad, 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.
  3. And while the beans are cooking, let’s prepare the dressing. 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 you feel the smells, remove from the heat and leave for 20 minutes so that the smells have time to soak in butter. 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, removed from the oil, grated parmesan, a couple of anchovies, zest and lemon juice, freshly ground black pepper and salt. Whisk, adding a little of our fragrant butter. But not all of them — some of them are left.
  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 finely chop the parsley.
  6. Add the remaining butter, tomatoes and parsley to the beans as in the previous step. Mix gently again.
  7. Ready!
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