Bright citrus and fresh-ground pepper put a festive spin on two party staples: Cured meat and Marcona almonds.
- 2 lb. thinly sliced salami
- Handfuls of Marcona almonds
- Freshly ground black pepper
- Extra-virgin olive oil (for drizzling)
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.