New Wave Salad

By mirelsonp

Recipe source: Jacksonville Junior League recipe book

Ingredients

• 2 cups fresh basil
• 1 Tbsp. olive oil
• 1 1/2 cups red wine basil vinaigrette
• 1 lb. tender green beans
• 6 ripe plum tomatoes, cut into 8 pieces
• 2 cups black olives
• 2 Tbsp chopped fresh parsley
• 4 oz. Parmesan, shaved
• Dressing:
• 2 cloves garlic, crushed
• 2 Tbsp Dijon mustard
• 1/2 cup red wine vinegar
• 1 tsp fresh ground pepper
• 1 cup extra virgin olive oil
• 1/2 cup fresh basil, sliced thin
• 1/2 cup chopped fresh parsley

Preparation

Step 1

Slice basil leaves thin, reserve one-half cup for vinaigrette. Bring a large pot of water to boil. Add the oil and fettuccine. Cook at rolling boil until just tender. Drain and rinse with cold water. Place fettuccine in a large mixing bowl. Add one-half cup of the vinaigrette and toss; set aside.

Step 2

Bring a pot of water to boil. Add the green beans and simmer until just tender, five to eight minutes. Drain and rinse under cold water and set aside.

Step 3

Place the pasta in a serving bowl. Layer with the tomatoes, then beans, olives and one-half cup basil. Sprinkle with parsley and pour remaining vinaigrette over the salad. Sprinkle shaved Parmesan over top. Toss well and serve.