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Author Notes: A little variation on the traditional panzanella salad. Using kale, toasted bread, mushroom, cauliflower and truffle cream! This is actually quite a rich and luxurious salad, perfect for a dinner party, nice lunch or weeknight dinner. You’ll notice I steam fried the cauliflower instead of roasting this time. I love roasted cauliflower but thought a bit more bite would be a nice contrast to the mushrooms in this recipe. You can use pretty much any mushrooms for this. I used my GC white mushrooms and some oyster mushrooms I had already in the fridge.
- 550 grams mixed mushrooms
- 4 tablespoons coconut oil, melted
- 1 teaspoon picked thyme
- 1 clove garlic, grated
- 1 tablespoon white balsamic
- 60 grams bread
- 100 grams kale, washed
- 1 tablespoon extra virgin olive oil
- 2 shallots
- 150g grams cauliflower
- juice 1/2 lemon
- 25 grams sunflower seeds, toasted
- salt & pepper to taste
- 100 grams cashews, soaked for minimum 4 hours
- 1 tablespoon white truffle oil
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- juice of 1 lemon
- 1 clove garlic
- 50 milliliters filtered water
- pinch white pepper
- salt to taste
- Heat the oven to 200 celsius. Tear or cut mushrooms into even sized pieces, mix with 1 tbsp coconut oil, a pinch of salt, black pepper & thyme. Spread out on a baking tray lined with parchment paper and roast for 25 minutes.
- While the mushrooms are roasting prepare the rest of your ingredients. Tear your bread, mix with a tsp coconut oil, spread on a lined baking tray lined and toast for about 10 minutes until they start to become crispy and become golden. Once ready set aside.
- Make the cashew cream, blend all ingredients in high speed blender until smooth- about 2 minutes. Taste for seasoning and transfer to a jar or serving dish, this will make more than you need for the salad but it keeps well and is a great condiment to have in the fridge!
- Finely chop the kale and massage with a tablespoon of olive oil and the juice of half and a lemon.
- Peel and slice your shallots and cut your cauliflower into bite size pieces. Heat a small frying pan, add 2 tbsp coconut oil. Add the shallots and cook for about 3-5 minutes until they become crispy but careful they don’t burn. Transfer to a plate lined with kitchen roll. In the same pan add your cauliflower and a splash of water. Cook for about 10 minutes, you want the cauliflower to begin to golden on the outside and soften slightly but remain crunchy. You may need to add a splash more of the coconut oil and water if the pan becomes too dry. Transfer the shallots, cauliflower and bread to the bowl with your kale, season and mix.
- Once the mushrooms are ready, remove from the oven transfer to a bowl and mix with 1 clove grated garlic and your white balsamic, then transfer to mix through with your kale.
- To serve take a tablespoon of the truffle cream and smudge across your serving plate. Top with salad and a sprinkle of sunflower seeds.