1 lb. fresh green beans
1 red onion, thinly sliced, or shaved on a mandolin
1/2 cup whole raw almonds
1 tsp. fleur de sel or other sea salt
6 oz. Parmigiano-Reggiano
1/2 cup loosely packed parsley leaves
1/4 cup extra virgin olive oil + 2 tbsp. for frying almonds
Heat 2 tablespoons of oil in a small skillet over medium heat. Add almonds and cook, shaking pan back and forth occasionally until the almonds are golden.
(About 4-5 minutes)
Remove from heat and sprinkle with 1/4 teaspoon of salt and stir. Remove the almonds from the oil with slotted spoon and drain on paper towels then coarsely chop.
Bring a large saucepan of well salted water to a boil. Add beans and cook until tender, but firm. (About 5 minutes)
Drain and transfer to a large bowl. Immediately toss beans with remaining olive oil and 1/2 teaspoon of salt.
Add the Parmigiano, onion, and parsley. Toss well. Let rest for a few minutes.
Toss with the almonds and serve.