Crouton Salad with Tomatoes Artichokes and Bell Pepper

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

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