Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski
Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.
Recipe information
Yield
8 servings
Ingredients
2
lb. thinly sliced salami
Handfuls of Marcona almonds
1
lemon
Freshly ground black pepper
Extra-virgin olive oil (for drizzling)
Need to make a substitution?
Preparation
Layer salami with some almonds in a shallow bowl. Finely grate lemon zest over; save fruit for another use. Top with a few grinds of pepper and drizzle generously with oil.