Crunch! This crispy salad may be a little different, but it has great flavor that you'll be coming back for more. Each bite is nutty and light, which makes it as a perfect snack or light dinner. This salad has Socca in it which is just a fancy way of saying: chickpea flour, water, and oil.
Ingredients:
Socca
1/2 cup chickpea flour, also known as garbanzo bean flour or besan flour
1/2 cup water, plus extra for thinning if needed
1/2 tsp sea salt
pepper, to taste
3 tbsp olive oil, divided
1 small shallot, thinly sliced (approx 1/4 cup)
1 clove garlic, minced
Salad
1 pear, thinly sliced
3/4 cup arugula, loosely packed
1/2 tbsp olive oil
2 tsp lemon juice
shaved parmesan
salt and pepper
Directions:
Preheat oven to 450 degrees Fahrenheit. Place an empty 10-inch cast iron pan into the oven and heat for 10 minutes.
In a mixing bowl, whisk together the chickpea flour, water, salt and pepper, removing all clumps and forming a thin batter. Set aside.
In a small sauté pan heat 1 1/2 tablespoons of olive oil on medium heat. Add the garlic and shallot and sauté for one minute, until translucent.
Pour the entire contents of the pan (garlic, shallot and oil) into the batter and whisk again.
Wearing oven mitts, carefully remove the cast-iron pan from the oven. Swirl 1 1/2 tablespoons of olive oil into the pan, coating the bottom, then pour the Socca batter into the pan, swirling until the batter reaches the edges of the pan. Place the pan back in the oven and cook for 12 minutes, until golden.
While the batter is cooking, make the salad by gently tossing the pear, arugula, olive oil and lemon juice together in a bowl.
Carefully remove the Socca from the oven and use a spatula to transfer it to a paper towel to blot dry. Place the Socca on a plate and top with the salad, shaved parmesan, salt and pepper.
Original Recipe from: Downshiftology
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