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Spring-y Panzanella With Kombucha Vinaigrette

3.0

(8)

Springy Panzanella With Kombucha Vinaigrette on pink beige background with cloth and side salad and glassware
Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio

A panzanella is only as good as the dressing that soaks into those toasted pieces of torn bread, and in this case it’s a zingy vinaigrette made with sherry-vinegar-braised shallots and kombucha (yes, kombucha!). Chef and food waste activist Ismail Samad loves its tart, slightly sweet flavor in salad dressings. And with the rest of your bottle? Use it as a versatile poaching liquid for everything from pears to fish—or simply sip and enjoy.

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What you’ll need

Recipe information

  • Yield

    4 servings

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

Preparation

  1. Step 1

    Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook bread, tossing often and adding more oil if pan looks dry, until golden all over, about 4 minutes. Season croutons with salt and pepper; set aside.

    Step 2

    Cook peas in a large saucepan of boiling salted water until bright green and warmed through, about 3 minutes. Drain in a fine-mesh sieve and rinse under cold running water to stop cooking; set aside. Reserve saucepan.

    Step 3

    Combine shallot, thyme, vinegar, and red pepper flakes in reserved saucepan and cook over medium heat, stirring occasionally, until shallot is softened and vinegar is absorbed, about 4 minutes. Transfer to a medium bowl and add kombucha, mustard, and remaining 4 Tbsp. oil, whisking until emulsified. Season vinaigrette with salt.

    Step 4

    Toss fennel, Pecorino, watercress, green garlic, reserved croutons, and reserved peas in a large bowl to combine. Drizzle vinaigrette over and toss to coat. Season with salt and pepper and top with fennel fronds.

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Reviews (8)

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  • The other reviewer is right that the kombucha doesn't add a ton. It's basically just a slightly tangy, slightly sweet replacement for the acid and honey you'd use in most vinaigrettes. But it's kind of fun. I used Wild Tonic Jun-Kombucha's Blueberry and Basil, which has a sweeter profile, along with a little extra Dijon. But aside from the dressing, the combination of good bread, peas, watercress and Pecorino is just delish. Give it a try!

    • chrispbacon

    • Brooklyn, NY

    • 5/19/2022

  • What flavor kombucha? Is there such a thing as plain? I used cranberry, which was only ok. It didn't add much.

    • Anonymous

    • Los Angeles

    • 5/6/2022