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. <br /> <br />

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