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.
What you’ll need
Cast Iron Skillet
$35 At Amazon
Tongs
$18 $14 At Amazon
Large Saucepan
$75 At Amazon
Mesh Sieve
$16 At Amazon
Whisk
$14 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
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.
