Prepare to embark on a gastronomic journey that will transport you straight to the sun-drenched streets of Provence with this extraordinary Socca with Grapefruit and Avocado Salad. Imagine a crispy, golden chickpea flatbread that's simultaneously rustic and elegant, topped with a vibrant, zesty salad that promises to awaken every single one of your senses. This isn't just a recipe—it's a culinary adventure that combines the earthy richness of chickpea flour with the bright, refreshing notes of grapefruit and creamy avocado, creating a dish that's both incredibly satisfying and surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1/4 cup olive oil
- 1 grapefruit, segmented
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, whisk together chickpea flour, water, 2 tablespoons of olive oil, and a pinch of salt until the batter is smooth and free of lumps. Let the batter rest at room temperature for 15-20 minutes to allow the flour to fully hydrate.
- Preheat the oven to 450°F (230°C). Place a 10-inch cast-iron skillet or heavy-bottomed oven-safe pan in the oven while it heats up to ensure the pan is extremely hot.
- Carefully remove the hot skillet from the oven and drizzle the remaining olive oil to coat the bottom and sides of the pan. Pour the rested chickpea batter into the hot skillet, tilting to ensure even distribution.
- Return the skillet to the oven and bake for 8-10 minutes, or until the socca is golden brown and crispy around the edges, with a slightly firm center.
- While the socca is baking, prepare the salad. Carefully segment the grapefruit, removing all membrane and white pith. Dice the avocado into small cubes and thinly slice the red onion.
- In a small bowl, create a simple dressing by whisking together 2 tablespoons of olive oil, a squeeze of grapefruit juice, salt, and freshly ground black pepper.
- Once the socca is done, remove from the oven and let it cool for 2-3 minutes. Cut into wedges or tear into rustic pieces.
- Arrange the grapefruit segments, diced avocado, and red onion on top of the warm socca. Drizzle with the prepared dressing.
- Serve immediately while the socca is still warm and crisp, enjoying the contrast between the hot, crispy bread and the cool, tangy salad.
Tips
- Batter Consistency is Key: Whisk the chickpea flour batter thoroughly to ensure a smooth, lump-free mixture. Letting it rest allows the flour to fully hydrate, resulting in a more tender socca.
- Preheat Your Pan: A scorching hot cast-iron skillet is crucial for achieving that signature crispy exterior. Place your skillet in the oven during preheating to ensure maximum heat.
- Don't Overcrowd the Pan: Pour the batter thinly to create a crisp, even surface. Tilting the pan helps distribute the batter evenly.
- Timing Matters: Watch your socca closely during baking. The goal is a golden-brown color with crispy edges—about 8-10 minutes in a 450°F oven.
- Fresh is Best: Serve the socca immediately after baking for maximum crispiness, and add the salad just before serving to maintain the perfect temperature contrast.
- Experiment with Seasonings: While this recipe is delightful as-is, feel free to add herbs like rosemary or thyme to the batter for extra flavor.
Nutrition Facts
Calories: 286kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
