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Ingredients
Bread
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
Salad
- 1 ½ cups shelled green peas fresh, or frozen and thawed
Dressing
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
Salad
- 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
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.
