White Bean and Cherry Tomato Salad

Infuse rosemary in olive oil: Place the garlic and sprig of rosemary in the olive oil in a small saucepan. Heat the oil on medium until the rosemary begins to sizzle. Elise Bauer Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil. Make the dressing: Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor or mini chopper. Pulse until smooth. Elise Bauer Mix dressing with beans: In a medium bowl, gently mix the garlic Parmesan lemon mixture in with the beans until the beans are well coated. Let the beans sit for a few minutes so they absorb some of the dressing. Elise Bauer Gently mix in the reserved olive oil, tomatoes, and parsley Elise Bauer