Start by preparing the green beans. You can use fresh beans, but I usually buy a bag of frozen ones. Here in Spain I go to La Sirena, and in the US I love the ones at Trader Joes. Heat a heavy pan over medium-high, and add 2 T of olive oil. Add the green beans and sauté for about seven minutes until just cooked through, but still crunchy. Season with salt and pepper and put into a large bowl.
Now toast the slivered almonds. Place them in layer on a dry frying pan and sauté over medium heat. Make sure to keep a close eye on them because they'll burn in a second! Remove the pan once lightly browned and fragrant.
Now make the dressing-- I know anchovies can be scary to some people, but just try this dish. It's incredible. The anchovies add a depth of flavor that's hard to achieve. Smash the anchovies and garlic in a mortar and pestle until you have a thick paste. Whisk in the mustard and sherry vinegar, and slowly drizzle in the olive oil until everything emulsifies and the consistency looks like a dressing.
Now add the dressing to the cooked green beans, little by little until just coated. Warm if necessary, and then place into a serving dish and decorate with the toasted almonds. Enjoy!
This anchovy dressing is also great on green salads, broccoli and brussel sprouts.