This is a filling salad that has a great deal of flavor that is made more interesting by the warms beans. We adapted it somewhat from a recipe from Alison Roman on NYTimes Cooking, adding some romaine lettuce to give it some further body; making it meal unto itself.
For this you’ll need: 1/4 cup olive oil, 1 medium head of romaine lettuce, 2 garlic cloves (crushed or chopped), 4 anchovy fillets (chopped), 2 Tbs capers, 1 tsp red pepper flakes, 1 15oz can of white beans (drained and rinsed), 1 cup cherry tomatoes, 1 cup pitted black olives, parmesan and 1 lemon.
Heat the olive oil over medium heat and add the chopped garlic. Swirl it around until garlic is fragrant and just beginning to brown – about 2 mins. Add the chopped anchovies, capers and red pepper flakes and swirl the entire mixture once again to combine well. Cook until the anchovies have dissolved into the oil – about another 2 mins.
Add the white beans and combine well making sure everything is coated. Reduce the heat slightly and let the entire mixture cook for another 8-10 mins.
If you want, add some of the lettuce into the oil in the final minute so that it wilts and combines into the garlic, oil and bean mixture. Place the rest of the lettuce onto a wide serving bowl or plate, add the cherry tomatoes and the olives and then dress with the oil/garlic/beans “sauce” and combine everything well.
Squeeze the juice of 1 lemon over the top and add some grated parmesan cheese before serving.