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Ingredients

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• 1 pound green beans or haricot vert (skinny ones)
• 1/2 a fennel bulb (about 1/2 pound)
• 1 stalk celery, trimmed
• 1/2 medium red onion
• 1 tablespoon lemon juice
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using
• Morton or table salt
• 1 1/2 teaspoons sugar
• 1/3 cup (about 2 ounces) whole almonds
• 2 tablespoons plus 2 teaspoons olive oil