Ingredients
Scale
For the salad:
- 2 cups hardy bread (country load, french bread, sourdough), torn into 1-inch pieces
- ½ cup red radish, thinly sliced
- ½ cup purple turnip, thinly sliced
- ¼ cup watermelon radish, thinly sliced
- 3 mandarin oranges, skins removed, sliced into ¼” rounds
For the dressing:
- ¼ cup kombucha
- ¼ cup olive oil
- 1 ½ tablespoons lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon white sesame seeds, toasted
- ½ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 350 degrees F.
- Place bread on a sheet tray in an even layer and toast bread until dry and slightly golden, 20 to 25 minutes, tossing halfway through. Let cool completely.
- For the dressing, combine kombucha, olive oil, lemon juice, salt, sesame seeds, and red pepper flakes in a small bowl and whisk to combine.
- Add cooled bread, radishes, turnips, and mandarin oranges to a large bowl. Add dressing and toss to coat. Transfer to a dish and serve immediately.