- Bring a medium sized pot of salted water to a boil, add green beans then simmer for 4 minutes. Drain in a colander and run under cold water. Pat dry and set aside.
- To make the vinaigrette, whisk together lemon juice and Dijon, then slowly whisk in olive oil until combined. Stir in capers, oregano and salt and pepper to taste. Toss with beans and parsley, then top with pecorino and gently toss.
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