Roasted pepper timbale with garlic vinaigrette

This was an improvisation that came about because we had loads of extra peppers from the farmers market and we were roasting pimentos anyway. I used several different varieties of smaller peppers (red, green, yellow, orange, none of them bell peppers), roasted them in the broiler, and then peeled them by hand (not using water). This doesn't taste any better than it would if you just dressed the peppers with the vinaigrette, but it sure does look nice. :-)

To make the timbale:
3/4 cup roasted pepper strips
salt, pepper
lemon
parsley leaves

Mix the pepper strips with some salt, pepper, and a squirt of lemon.
Oil the inside of a 6 oz ramekin, line it with plastic wrap. and oil the inside of the wrap with good olive oil.
Arrange some parsley leaves nicely on the bottom of the lined ramekin.
Pack in the pepper strips and fold the plastic wrap over the top.
Put the ramekin in the fridge with a weight on top of it for an hour or so.
Gently demold the timbale onto a plate, remove the plastic wrap, surround it with vinaigrette, serve.

Garlic vinaigrette (quantities here are very approximate):

1 Tbs lemon juice
2-3 Tbs braising oil from making braised garlic
1 anchovy fillet
2 Tbs water
1 tsp balsamico
1 Tbs parsley leaves
salt and pepper

Combine the lemon juice, anchovy, parsley, and oil in a minichop with some pepper. Blend well to form an emulsion. Add the water. Blend well. Add the balsamico and blend well. Adjust seasonings.
This emulsion seemed pretty stable last night.