Spring-y panzanella with kombucha vinaigrette

Discover the refreshing flavors of a springy panzanella salad with a zesty kombucha vinaigrette. Perfect for a light and satisfying meal.

Ingredients:

• 6 Tbsp. (or more) extra-virgin olive oil, divided
• 8 oz. sourdough bread, torn into 1½" pieces (about 4 cups)
• Kosher salt, freshly ground pepper
• 1½ cups shelled fresh peas (from about 1½ lb. pods), or frozen peas, thawed
• 1 medium shallot, finely chopped
• 2 sprigs thyme, leaves picked
• 2 Tbsp. sherry vinegar or red wine vinegar
• 1 tsp. crushed red pepper flakes
• ¼ cup kombucha
• 1 Tbsp. whole grain mustard
• 1 fennel bulb, fronds reserved, thinly sliced
• 1½ oz. Pecorino Romano, finely grated (about 1 cup)
• 3 cups trimmed watercress or other tender salad greens
• 2 Tbsp. thinly sliced green garlic or garlic chives

Instructions:

1. Heat 2 tablespoons of oil in a large cast-iron skillet over medium-high heat. Cook the bread, stirring regularly and adding more oil if the pan seems dry, until it is golden all over, for approximately 4 minutes. Season the croutons with salt and pepper and set them aside.
2. Boil the peas in a large saucepan with salted water until they turn bright green and are heated through, for about 3 minutes. Drain them using a fine-mesh sieve and rinse them under cold running water to halt the cooking process. Set the peas aside and keep the saucepan for later use.
3. In the same saucepan, combine the shallot, thyme, vinegar, and red pepper flakes. Cook over medium heat, stirring occasionally, until the shallot softens and the vinegar is absorbed, around 4 minutes. Transfer this mixture to a medium bowl and add kombucha, mustard, and the remaining 4 tablespoons of oil. Whisk the ingredients together until they are well combined and emulsified. Season the vinaigrette with salt as needed.
4. In a large bowl, mix together the fennel, Pecorino cheese, watercress, green garlic, the reserved croutons, and the reserved peas. Drizzle the prepared vinaigrette over the salad and toss everything together until coated. Season with salt and pepper, then garnish with fennel fronds.

Summary:

• Calories: 2186 kcal
• Fat: 124 g
• Protein: 85 g
• Carbs: 190 g
• Potassium: 2209 mg
• Magnesium: 268 mg