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Gallery Crouton Salad with Tomatoes, Artichokes, and Bell Pepper Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 red bell pepper 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice 1 garlic clove, minced 4 anchovy fillets, minced 1/3 cup dry white wine 2 tablespoons champagne vinegar 1/2 cup olive oil Coarse salt and freshly ground pepper 14 ounces frozen baby artichokes, thawed and drained 5 small yellow or orange tomatoes (1 1/2 pounds), cored and cut into small wedges, juice reserved 1/2 cup pitted Kalamata olives, halved 1 stick (8 tablespoons) unsalted butter, melted 1 teaspoon ground coriander 1/4 teaspoon crushed red pepper, flakes 1 loaf (about 1 pound) whole-grain rustic bread, crusts removed, bread cut into 3/4-inch cubes (8 cups) 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh flat-leaf parsley
Gallery Crouton Salad with Tomatoes, Artichokes, and Bell Pepper
Recipe Summary Servings: 6
Gallery
Crouton Salad with Tomatoes, Artichokes, and Bell Pepper
Crouton Salad with Tomatoes, Artichokes, and Bell Pepper
Crouton Salad with Tomatoes, Artichokes, and Bell Pepper
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 red bell pepper 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice 1 garlic clove, minced 4 anchovy fillets, minced 1/3 cup dry white wine 2 tablespoons champagne vinegar 1/2 cup olive oil Coarse salt and freshly ground pepper 14 ounces frozen baby artichokes, thawed and drained 5 small yellow or orange tomatoes (1 1/2 pounds), cored and cut into small wedges, juice reserved 1/2 cup pitted Kalamata olives, halved 1 stick (8 tablespoons) unsalted butter, melted 1 teaspoon ground coriander 1/4 teaspoon crushed red pepper, flakes 1 loaf (about 1 pound) whole-grain rustic bread, crusts removed, bread cut into 3/4-inch cubes (8 cups) 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh flat-leaf parsley
Directions
Broil bell pepper on a baking sheet lined with foil, turning occasionally, until blackened on all sides. Transfer pepper to a bowl; cover with plastic wrap. Let stand 15 minutes. Peel off skin. Cut flesh into 1-inch pieces; discard seeds.
Meanwhile, make marinade: Whisk together lemon zest, lemon juice, garlic, half the anchovies, the wine, vinegar, 1/4 cup oil, 1/2 teaspoon salt, and a pinch of pepper in a medium bowl.
Add bell pepper, artichokes, tomatoes and their juice, and olives to marinade. Let stand at room temperature, stirring occasionally, 30 minutes to 1 hour.
Preheat oven to 375 degrees. Whisk remaining anchovies, the melted butter, spices, 1 teaspoon salt, and remaining 1/4 cup oil. Drizzle over bread in a large bowl; toss.
Transfer bread mixture to a rimmed baking sheet. Bake, turning once, until croutons are just golden brown, about 25 minutes. Let cool on sheet on a wire rack.
Store croutons, marinade, vegetables, and herbs in separate airtight containers at room temperature. Up to an hour before serving, toss together.
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All Reviews for Crouton Salad with Tomatoes, Artichokes, and Bell Pepper
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crouton Salad with Tomatoes, Artichokes, and Bell Pepper
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
