1 15-ounce cans of white beans
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice
Method of Preparation:
1. For the dressing create a garlic mixture by combining the rosemary and garlic paste, lemon zest and juice, oil, salt, pepper, and white anchovy, parsley and parmesan cheese.
2. In a medium bowl, gently fold the garlic mixture in with the beans and tomatoes until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.
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