Provençal Granola

Provençal Granola

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.Todd Coleman

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.

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.
Yield: serves 8

Ingredients

  • 12 cup canola oil
  • 1 cup basil leaves
  • 2 cups puffed rice
  • 1 cup pine nuts
  • 14 cup finely grated Parmesan
  • 2 tbsp. basil seeds
  • 2 tsp. Piment d'Espelette
  • Kosher salt, to taste
  • 1 tbsp. garlic, minced
  • 14 cup corn syrup or honey

Instructions

  1. 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.
  2. 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.