SOCCA WITH LEMON ARUGULA SALAD

August 09, 2020 by Renee Tavoularis

Ingredients

For the SOCCA:
1 ¼ cup chickpea flour
1 ¼ cup warm water
2 tablespoons olive oil, plus more for greasing the skillet
½ teaspoon sea salt

For the LEMON & ARUGULA SALAD:
3 cups arugula
3 tablespoons olive oil
1 lemon, zested and juiced
1 teaspoon maple syrup
1 shallot, minced
½ teaspoon sea salt
½ teaspoon ground black pepper

Instructions

• Preheat the oven to 450F. Place a 12-inch cast iron skillet or oven safe skillet in the oven.
• In a large bowl, prepare the socca batter by whisking together the chickpea flour, warm water, olive oil and salt until smooth. Set aside for 30 minutes.
• After 30 minutes, turn the oven’s broiler on high and place the skillet under the broiler for 2 minutes. Carefully brush some olive oil into the skillet to grease it well.
• Pour the socca batter into the skillet and ensure it is evenly distributed.
• Place the skillet under the broiler and cook for 6-8 minutes or until the top is lightly golden brown and the edges are crisp.
• While the socca cooks, whisk together the 3 tablespoons of olive oil, lemon juice and zest, maple syrup, shallot, sea salt and black pepper in a large bowl. Add the arugula and toss well to coat.
• Remove the socca from the oven and carefully cut into wedges. Serve the wedges with the salad.