To prepare the actual salad we will need: white beans, tomatoes and parsley. The gas station looks more complicated. We will need: olive oil, garlic, rosemary (it is better fresh, but I only had dry), anchovies, Parmesan, zest and lemon juice, freshly ground black pepper and salt.

First you need to boil the beans. Doing everything as it should be: soak, boil until soft (but do not let get too soft after boiling), recline on a sieve, wash.

And while cooking the beans, make dressing. Pour the olive oil in a small bowl, throw in there a couple of cloves of garlic and half a teaspoon of rosemary. Put on the fire. As feel smells and hear the crackle — remove from heat and leave for 20 minutes, so the odors have time to permeate the butter. Then take out the garlic and butter strain through a sieve (and if the rosemary is fresh, just pull out a sprig).

In a Cup blender put: the garlic out of oil, grated Parmesan cheese, a few anchovies, lemon rind and lemon juice, freshly ground black pepper and salt. Punch, adding there is also a bit of our fragrant oil. But not all part of the reserve.

Now you can assemble the salad. Add dressing to beans and gently stir. Leave on time for the flavors mixed. Meantime, cut the tomatoes in half and coarsely chop the parsley.

To the beans add the remaining in the previous step oil, tomatoes and parsley. Again gently stir.

All! Bon appetit!