Toast the almonds in a 350 degree oven for 7 – 10 minutes. Toss with one teaspoon of olive oil and add salt and pepper to taste. Transfer almonds to a plate, let cool and cut each almond in half.
In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour.
Meanwhile, steam beans until crisp-tender, about 4 to 5 minutes for regular green beans. Plunge in an ice water bath. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early, as they will continue cooking as they cool.)
Assemble your salad: Toss green beans with the fennel, celery and pickled red onions, including pickling liquid. Add two tablespoons of olive oil and the toasted almonds. Toss. Taste and add salt and pepper, if needed.
Makes 2 – 4 servings
Adapted from a recipe from Smitten Kitchen. This salad will fast become a favourite.
