Crisp Socca with Burrata, Greens, and Olive Dressing

Name: Crisp Socca with Burrata, Greens, and Olive Dressing
Yield: Makes 2 Servings
Ingredients: Arugula or baby greens, 4 cups (about 4 oz/120 g); Crisp Socca; Pitted Kalamata olives, ¼ cup (1 oz/30 g); Burrata cheese, two 4-oz (125-g) balls; Red wine vinegar, 2 tablespoons; Freshly ground pepper; Extra-virgin olive oil, ⅓ cup (3 fl oz/80 ml)

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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

Dinner
Gluten-free
Vegetarian

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