Panzanella Salad with Spicy Anchovy Vinaigrette Recipe

Ingredients

• 4 anchovy fillets, finely minced
• 1 teaspoon red pepper flakes (more depending on your spice level)
• 2 garlic cloves, finely minced
• Juice of 1 large lemon
• ½ cup tomato juice (preferably from a can of good-quality tomatoes)
• 1-2 tablespoons red wine vinegar (or as needed)
• Salt
• Freshly ground black pepper, to taste
• ¼ cup extra-virgin olive oil, plus more for bread and serving
• 1 large loaf of ciabatta bread, preferably a day old, cut into 1-inch cubes
• About 15 plum tomatoes, halved
• 3-4 garlic cloves, smashed and not peeled
• 1 small red onion, thinly sliced horizontally
• 1-2 cups fresh arugula
• 4 radishes, thinly sliced
• ¼ cup quartered artichoke hearts
• ½ cup pitted and sliced kalamata olives

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