New Wave Salad With Shredded Italian Parmesan, Grana Padano
|Fresh basil leaves||2 Cup (32 tbs)|
|Olive oil||1 Tablespoon|
|Vinaigrette||1 1⁄2 Cup (24 tbs)|
|Green beans||1 Pound, trimmed|
|Ripe plum tomatoes||6 , each cut into 8 pieces|
|Kalamata olives/Other black olives||2 Cup (32 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Italian parmesan cheese||4 Ounce, shredded (Cello, Grana Padano)|
1. Arrange basil leaves in a small stack and roll up lengthwise; slice diagonally into slivers.
2. Bring a large pot of water to a boil. Add oil and fettuccine and cook at a rolling boil until just tender. Drain, rinse under cold water, drain, and place in a large bowl. Add 1/2 cup vinaigrette and toss.
3. Bring a large saucepan of water to a boil; add beans. Simmer until just tender, 5-8 minutes. Drain, rinse under cold water, and drain.
4. Place pasta in a serving bowl. Cover with tomatoes and green beans, then olives, slivered basil and parsley. Pour the remaining vinaigrette over the salad. Sprinkle with Grana Padano and toss well