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⅔ cup olive oil (160ml)

⅓ cup apple cider vinegar (80ml)

1 tbsp. Spanish smoked paprika (15g)

1 clove garlic, minced

Salt and pepper to taste

String Beans:

2 lbs. string beans cut into 2” lengths (1kg)

8 oz jar piquillo peppers, drained & sliced (225g)

½ cup feta cheese, crumbled (75g)


Whisk together the dressing ingredients. Set aside.

Fill a 3-quart (3lt) saucepan with water and bring to a rolling boil. Prepare a large baking pan by filling it with ice cubes.

Add the string beans to the boiling water and blanch (simmer) for 1 minute.  You can blanch the string beans in small batches if necessary. Remove the string beans from the boiling water using tongs and place in the pan with ice so that they cool quickly.

Once the string beans are cooled completely, pour over the prepared dressing and toss. Garnish with piquillo peppers and feta cheese. Serve immediately.