- 2 lb. salami, sliced thin
- 1-3 Handfuls of Marcona almonds
- 1 lemon
- Freshly ground black pepper
- Madagascar black pepper olive oil (for drizzling)
- Layer salami with some almonds in a shallow bowl. Finely grate lemon zest and squeeze juice over.
- Top with a few grinds of pepper and drizzle generously with oil.