1/2 cup blanched and slivered almonds
6 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 tablespoons finely chopped flat-leaf parsley
Flaky sea salt
1 1/2 pounds green beans, trimmed
Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add almonds, breadcrumbs, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.
Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper. Set aside.
Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.
To serve, arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.