2 fresh lemons
1/3 cup apple cider vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons chopped chives
1/2 packed cup fresh basil leaves, chopped
1/2 cup grated Parmesan
2 1/4 cups extra-virgin olive oil
Freshly ground black pepper
1 (16-ounce) can dark red kidney beans
1 (16-ounce) can chick peas (garbanzo beans)
1 pound fresh green beans, trimmed and cut into 1-inch lengths, and steamed until just tender and allowed to cool
1 (16-ounce) can artichoke hearts, quartered
1 (16-ounce) can pitted black olives, drained
1 pound tri-color rotini pasta, boiled until al dente and allowed to cool
1 pound bay scallops, steamed until opaque and allowed to cool
3 (6-ounce) cans rock shrimp, drained
3 (6-ounce) cans albacore tuna, drained and separated into chunks
1 (8-ounce) bag fresh frozen peas, blanched, drained and cooled
1 pint grape tomatoes, halved
12 basil sprigs, for garnish
Shaved Parmesan, for garnish
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