Serves 6 to 8
Ingredients:
2 cups dried small white beans cooked
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
2 cups dried small white beans cooked
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
Dressing ingredients:
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed 1 3-inch sprig of fresh rosemary
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper 1 teaspoon lemon zest
1/4 cup of lemon juice
Making the Dressing:
Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.
Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.
In a bowl gently mix the garlic mixture with the beans to well coat them. Let sit for a few minutes for the beans to absorb. Mix in the reserved olive oil, tomatoes, and parsley.
Tomatoes, white beans, parsley, rosemary, and garlic are all available at the Markets.
Photo: Ted Major~Flickr
