Produce Stand
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
58
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Slivered Almonds2 tbsps
Sherry Vinegar1 small
Garlic (clove, finely grated)1 tsp
Sugar1 cup
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 350 degrees F
2
Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes
3
Transfer to a bowl, cover and let stand 10 minutes
4
Peel off the skin with your fingers under running water
5
Cut each piece in half to make 8 pieces
6
Spread the almonds on a baking sheet and bake until golden, about 10 minutes
7
Let cool, then roughly chop
8
Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley
9
Make the vinaigrette: Whisk the vinegar, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in another small bowl
10
Slowly whisk in the olive oil until emulsified
11
Line four 4-ounce ramekins with plastic wrap, leaving an overhang
12
Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture
13
Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture
14
Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture
15
Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette
16
Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish
17
Weigh down each stack with a heavy can
18
Refrigerate until chilled, about 2 hours
19
Open the plastic wrap; drain the excess liquid and invert the stacks onto plates
20
Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette
21
Pile on top of the vegetable stacks
22
Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette
23
Photograph by Kang Kim