For something so basic and easy to put together, I am pretty pleased at how sophisticated this dish appears. You could definitely say it’s one of those “whole is greater than the sum of its parts” type of things. Andy Baraghani’s recipe at Bon Appetit inspired this, where he uses Marcona almonds and lemon zest.
This is definitely one I am keeping in my back pocket for future dinner parties. Or even just a casual snack. It sort of makes me want to have salami on hand at all times…which I suppose wouldn’t be such a bad thing. When I was a kid, I loved salami so much. I remember visiting my Great Tante Emma who, when she heard that I loved salami, put an entire plate in front of me. I ate it all, and thought she was the best person ever. Hopefully this dish here might help others understand that it is perfectly acceptable and civilized to sit down to a plate of salami!Print
Inspired by Andy Baraghani’s Lemon-Pepper Salami Bites on Bon Appetit. A perfect appetizer to serve your guests or eat along with a drink and a game of cards. Made with very little effort while still magically appearing sophisticated!
Several thin slices of salami (at least a few slices per guest)
A handful of pistachios
Preserved lemon, finely diced, about 1/4 lemon per 15 slices of salami (find my recipe here)
Fresh ground pepper
Extra virgin olive oil (for drizzling)
Layer salami and pistachios on a serving platter or in a shallow bowl. Sprinkle preserved lemon over top. Top with several grinds of pepper and drizzle with olive oil.
I purposely left the measurements fairly loose here, as the ratios are forgiving and amounts will likely vary depending on the number of people you’re serving to. The only danger is to add too much preserved lemon which might make things too salty.
Keywords: salami, pistachios, preserved lemon, appetizer, snack, olive oil, pepper, quick, easy