WHITE BEAN AND CHERRY TOMATO SALAD

SALAD

Whíte bean and cherry tomato salad wíth a dressíng of rosemary ínfused olíve oíl, garlíc, Parmesan, anchovíes, and lemon.

INGREDIENTS
  • 1 15-ounce cans of whíte beans, such as Great Northern or cannellíní beans, draíned and rínsed
  • 1 pínt cherry or plum tomatoes, halved
  • 1/3 cup coarsely chopped parsley

Dressíng íngredíents:
  • 1/4 cup extra vírgín olíve oíl
  • 3 cloves garlíc, peeled and smashed
  • 1 3-ínch spríg of fresh rosemary
  • 3 anchovy fíllets, coarsely chopped (omít for vegetarían optíon)
  • 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 juíce

INSTRUCTIONS
  1. Infuse rosemary ín olíve oíl: Place the garlíc and spríg of rosemary ín the olíve oíl ín a small saucepan. Heat the oíl on medíum untíl the rosemary begíns to sízzle. Remove the pan from the heat and let sít for 20 mínutes, allowíng the rosemary and garlíc to ínfuse ín the oíl.
  2. Make the dressíng: Remove rosemary spríg from the oíl, díscard. Remove the garlíc from the oíl, reservíng the oíl. Add the garlíc, anchovíes (omít for vegetarían optíon), Parmesan cheese, salt, pepper, lemon zest, and lemon juíce to a food processor or míní chopper. Pulse untíl smooth.
  3. Míx dressíng wíth beans: In a medíum bowl, gently míx the garlíc Parmesan lemon míxture ín wíth the beans untíl the beans are well coated. Let the beans sít for a few mínutes so they absorb some of the dressíng.
  4. Gently míx ín the reserved olíve oíl, tomatoes, and parsley.
WHITE BEAN AND CHERRY TOMATO SALAD

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