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Crisp Socca with Burrata, Greens, and Olive Dressing
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
Published 2013
I discovered that socca, a chickpea-based flatbread, makes a wonderful base for creamy burrata cheese. The batter can be whisked together and used right away, but it’s even better if it stands for at least 30 minutes.
Ingredients
- Pitted Kalamata olives,
¼ cup 1 oz 30 g - Extra-virgin olive oil
Method
- Place the olives in a food processor and process until finely chopped. Add the oil and vinegar and process to blend to make a dressing. Season to taste with pepper (the olives probably contain enough salt already).
- Place the arugula in a large bowl. Add half of the dressing and toss to coat the leaves well.
- Turn the browned socca out onto 2 plates. Sl
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