Tomato and White Bean Salad

This salad combines the sweetness
of summer ripe cherry tomatoes
with white beans and parsley.
The secret sauce is the dressing,
which includes garlic and rosemary
and a paste made of garlic,
lemon, Parmesan and anchovies.

Ingredients:
1 15-ounce cans of white beans,drained and rinsed
1 pint ripe 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
3 anchovy fillets, coarsely chopped
1/4 cup freshly grated Parmesan cheese
3/4 teaspoon salt or to taste
1/4 teaspoon freshly ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice

Directions:
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, anchovies,Parmesan cheese, salt,
pepper, lemon zest, and lemon juice to a food processor.
Pulse until smooth.
In a medium bowl, gently fold the garlic mixture
in with the beans until they are well coated.
Mix in the reserved olive oil, tomatoes, and parsley.