Ingredients
- 2 orange bell peppers
- halved
- 1/3 cup slivered almonds
- 3 tablespoons chopped fresh mint
- plus 1/2 cup leaves
- 3 tablespoons chopped fresh parsley
- plus 1/2 cup leaves
- 2 tablespoons sherry vinegar
- 1 small clove garlic
- finely grated
- 1/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 tomatoes
- cut into 8 slices
- 1/2 seedless cucumber
- thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes.
- Transfer to a bowl, cover and let stand 10 minutes.
- Peel off the skin with your fingers under running water.
- Cut each piece in half to make 8 pieces.
- Spread the almonds on a baking sheet and bake until golden, about 10 minutes.
- Let cool, then roughly chop.
- Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley.
- Make the vinaigrette: Whisk the vinegar, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in another small bowl.
- Slowly whisk in the olive oil until emulsified.
- Line four 4-ounce ramekins with plastic wrap, leaving an overhang.
- Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture.
- Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture.
- Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture.
- Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette.
- Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish.
- Weigh down each stack with a heavy can.
- Refrigerate until chilled, about 2 hours.
- Open the plastic wrap; drain the excess liquid and invert the stacks onto plates.
- Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette.
- Pile on top of the vegetable stacks.
- Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette.
- Photograph by Kang Kim
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