Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Working Ahead:Steam the beans early in the day or the day before. Cook four to five minutes or until tender crisp. Rinse them under cold running water to stop the cooking process and to set the color. Complete the recipe shortly before serving.
About 8 to 10 minutes before serving, heat the olive oil in a 10-inch sauté pan over a medium-high burner. Add green beans, salami and almonds, then, using two wooden spatulas, toss until heated through. Season to taste with salt and freshly ground black pepper. Pile beans in a warm bowl and serve.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.