Lunch · Side Dish
Spring Panzanella with Peas and Kombucha Dressing
This bread salad brings toasted sourdough together with peas, shaved fennel and peppery greens. Kombucha and vinegar-softened shallot give the mustard dressing its tangy edge.
- Servings
- 4
- Cuisine
- Italian-inspired
Bring it to the table
Give the bread room to drink in the dressing
Toast the torn sourdough until golden, then combine it with the vegetables just before dressing. The croutons catch the vinaigrette while still bringing texture to the salad.
At the table
Toss the salad with the dressing, taste for salt and pepper, and scatter the reserved fennel fronds over the top. Serve soon after mixing.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 tbsp olive oil — for toasting, plus more if the pan is dry
- 8 oz sourdough bread — torn into bite-size pieces
- kosher salt — to taste and for the pea cooking water
- black pepper — freshly ground, to taste
- 1 1/2 cups shelled green peas — fresh, or frozen and 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
- 1/4 cup kombucha
- 1 tbsp whole-grain mustard
- 4 tbsp olive oil — for the dressing
- 1 fennel bulb — thinly sliced; reserve fronds
- 1 1/2 oz Pecorino Romano — finely grated
- 3 cups watercress — trimmed, or other tender salad greens
- 2 tbsp green garlic or garlic chives — thinly sliced
A few useful notes.
Keep the bread and dressing separate until you are ready to assemble the salad.
Pecorino Romano is commonly made with animal rennet; choose a suitable alternative if serving someone who avoids it.
The cooking plan
How to make Spring Panzanella with Peas and Kombucha Dressing.
Heat the bread oil in a large skillet over medium-high heat. Add the torn sourdough and toss for about 4 minutes, until golden on all sides, adding a little more oil only if the pan is dry. Season with salt and pepper and set aside.
Boil the peas in salted water for about 3 minutes, until bright green and tender. Drain through a fine sieve and rinse under cold water to stop the cooking. Keep the saucepan for the dressing.
Put the shallot, thyme leaves, vinegar and red pepper flakes into the saucepan. Cook over medium heat for about 4 minutes, stirring occasionally, until the shallot softens and takes up the vinegar. Scrape into a bowl.
Whisk the kombucha, mustard and dressing oil into the shallot mixture. Taste and add salt as needed.
Combine the fennel, Pecorino, watercress, green garlic, toasted bread and peas in a large bowl. Add the dressing and toss gently. Taste for salt and pepper, finish with fennel fronds and serve.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Spring Panzanella with Peas and Kombucha Dressing
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Ingredients
2 tbsp olive oil for toasting, plus more if the pan is dry- 8 oz sourdough bread torn into bite-size pieces
- kosher salt to taste and for the pea cooking water
- black pepper freshly ground, to taste
- 1 ½ cups shelled green peas fresh, or frozen and 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
- 4 tbsp olive oil for the dressing
- 1 fennel bulb thinly sliced; reserve fronds
- 1 ½ oz Pecorino Romano finely grated
- 3 cups watercress trimmed, or other tender salad greens
- 2 tbsp green garlic or garlic chives thinly sliced
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the bread oil in a large skillet over medium-high heat. Add the torn sourdough and toss for about 4 minutes, until golden on all sides, adding a little more oil only if the pan is dry. Season with salt and pepper and set aside.
- Boil the peas in salted water for about 3 minutes, until bright green and tender. Drain through a fine sieve and rinse under cold water to stop the cooking. Keep the saucepan for the dressing.
- Put the shallot, thyme leaves, vinegar and red pepper flakes into the saucepan. Cook over medium heat for about 4 minutes, stirring occasionally, until the shallot softens and takes up the vinegar. Scrape into a bowl.
- Whisk the kombucha, mustard and dressing oil into the shallot mixture. Taste and add salt as needed.
- Combine the fennel, Pecorino, watercress, green garlic, toasted bread and peas in a large bowl. Add the dressing and toss gently. Taste for salt and pepper, finish with fennel fronds and serve.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
What is the kombucha doing in the dressing?
It adds a tangy, lightly sweet liquid to the mustard, oil and vinegar-softened shallot. Taste the dressing before adding salt.
Can I prepare the parts separately?
Yes. Toast the bread, cook and cool the peas, and mix the dressing separately. Combine them with the greens and fennel close to serving.
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