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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Soak the socca first, ideally the night before, but just before cooking is fine, too.
2. Make the soup.
3. Once it simmers, prepare the salad ingredients.
4. Prepare the salad dressing. Blend the dressing, blend the soup.
5. Sear the socca.
6. Dress the salad and serve altogether.
This beautiful, naturally gluten-free chickpea flour pancake-like flatbread will revolutionize your dinners. It is high protein, low-glycemic and the perfect substitute for bread or even pizza crust in a variety of meals. We whip up socca for dinner whenever we have a ton of vegetables and not a lot of protein or starch to accompany the meal. It can be made on your stove top, under your broiler or my favorite in the summer is directly on the piping hot grill. A cast-iron pan is my personal choice for making it happen easily, but a metal pie pan or a skillet that can go in your oven will work as well. Socca is the French name, but in Italy it is called Farinata. Please note, the gorgeous photo was taken by the talented David Lynn Photography.
Brilliant green asparagus soup tastes as bright as it looks. We enjoy ours a tad chunky, but if you prefer a smoother silkier soup simply strain through a wire mesh strainer. It is also lovely hot or chilled.
This rather naked retro salad is perfect for parties. Store it well-sealed without dressing in your fridge, allowing you access to tasty delicious salad for a few days. Feel free to improvise with veggies you have available such as heartier root vegetables such as carrots or beets and sturdier greens such as spinach.
Heavenly basil & lemon make a simple blended dressing. To make the color last longer and brighter, blanch the basil leaves briefly and plunge in ice water. Otherwise, keep it simple by just blending these ingredients and using immediately. Blending extra-virgin olive oil can sometimes cause the flavor to be bitter. That is why a neutral oil is recommended. If you prefer to use olive oil, blend the ingredients without it and whisk it in slowly afterwards.
