This looks incredible, both the granola and the root salad it is served with! Definitely going to try this one!!
Provençal Granola
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
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Credit: Todd Coleman
1/2 cup canola oil
1 cup basil leaves
2 cups puffed rice
1 cup pine nuts
1/4 cup finely grated Parmesan
2 tbsp. basil seeds
2 tsp. Piment d'Espelette
Kosher salt, to taste
1 tbsp. minced garlic
1/4 cup corn syrup or honey
Heat oil in a 10″ skillet over medium-high heat. Working in batches, add basil leaves and fry until crisp, about 10 seconds. Transfer basil to paper towels; let cool. Transfer to a bowl along with puffed rice, pine nuts, Parmesan, basil seeds, Piment d'Espelette, salt, and garlic; set aside.
Heat oven to 250º. Heat syrup in a small saucepan over medium heat until loose; pour over other ingredients and toss to coat evenly. Transfer mixture to a rimmed baking sheet and spread out evenly. Bake, tossing occasionally, until toasted and golden brown, 40 minutes. Transfer to a wire rack and let cool. To serve, sprinkle over vegetables or salad. Granola will keep, covered, for up to 2 weeks.
