Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
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)
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.
Recipe notes
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