A salad of green beans and anchovies.
Dress the beans with the lemon juice, a splash of extra virgin olive oil, salt and pepper.
In a mortar and pestle, pound the anchovies to a paste with a little salt, red wine vinegar and extra virgin olive oil.
To assemble the salad, serve the beans on a platter or in a large salad bowl.
Add the anchovy paste and sprinkle with the almonds.
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