Spring y Panzanella With Kombucha Vinaigrette
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
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