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By bon appétit
Spring-y Panzanella With Kombucha Vinaigrette
There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.
Updated at: Wed, 17 Dec 2025 08:01:55 GMT
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Ingredients
4 servings
6 Tbspextra-virgin olive oil
divided
8 ozsourdough bread
torn into 1 1/2" pieces
kosher salt
freshly ground pepper
1 ½ cupsfresh peas
shelled, or frozen peas, thawed
1shallot
medium, finely chopped
2 sprigsthyme
leaves picked
2 Tbspsherry vinegar
or red wine vinegar
1 tspcrushed red pepper flakes
¼ cupkombucha
1 Tbspwhole grain mustard
1fennel bulb
fronds reserved, thinly sliced
1 cupPecorino Romano
finely grated
3 cupswatercress
trimmed, or other tender salad greens
2 Tbspgreen garlic
thinly sliced, or garlic chives
Instructions
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