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

Steps

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.
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.
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.
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.