We found this salad recipe years ago in Fine Cooking magazine (probably my favorite cooking magazine of all time). The salad beautifully combines the sweetness of summer cherry tomatoes with white beans and parsley. The secret sauce is the dressing, which includes garlic and rosemary infused olive oil, and a paste made of garlic, lemon, Parmesan and anchovies. If you want a vegetarian option, omit the anchovies, if not, by all means include them. Or, if you don’t have access to anchovies, add a dash or two of Worcestershire sauce. Want to make your beans from scratch? Here’s how to make them on the stovetop or in a pressure cooker.
1/4 cup extra virgin olive oil 3 cloves garlic, peeled and smashed 1 (3-inch) sprig fresh rosemary 3 anchovy fillets, coarsely chopped (omit for vegetarian option) 1/4 cup freshly grated Parmesan cheese 1/4 cup lemon juice 1 teaspoon lemon zest 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
For the salad
1 (15-ounce) can white beans, such as great northern or cannellini, drained and rinsed 1 pint cherry or plum tomatoes, halved 1/3 cup coarsely chopped parsley
Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Add the drained garlic, anchovies (omit for vegetarian option), Parmesan cheese, lemon juice, lemon zest, salt, and pepper to a small food processor or mini chopper. Pulse until smooth. Let the beans sit for a few minutes so they absorb some of the dressing.
