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Crouton Salad with Tomatoes, Artichokes, and Bell Pepper

This take on Italian panzanella, or bread salad, is brimming with olives, artichokes, and tomatoes. The croutons soak up the juices from the vegetables and white wine vinaigrette but retain some crunch.

  • Servings: 6

Source: Martha Stewart Living, June 2005

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

  1. 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.

  2. 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.

  3. Add bell pepper, artichokes, tomatoes and their juice, and olives to marinade. Let stand at room temperature, stirring occasionally, 30 minutes to 1 hour.

  4. 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.

  5. 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.

  6. 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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