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The Cereal That Goes On Your Salad
Granola is the king of breakfast toppers; sprinkle a little on yogurt, fruit, or milk and you have an instant meal. But the cereal's classic crunch takes a star turn at lunch or dinner when it shows up as a savory topping (think of it as little croutons) on soups, salads, cottage cheese, and dips. Try this version from Chef Robert Wiedmaier, of the restaurants Marcel’s and Mussel Bar in Washington, D.C. He adds his granola to parsnip soup. Once you've make your first batch, though, the real fun begins as you adapt the mix to suit your own taste. The options—Parmesan? Rosemary? Raisins?—are endless.
Adapted from Chef Robert Wiedmaier
¼ cup minced sage
2 cups puffed rice
1 cup almonds, chopped
¼ cup grated Gruyere cheese
4 Tbsp. chopped dried apricots
2 tsp. Espelette pepper or paprika
1 Tbsp. minced garlic
¼ cup honey
Kosher salt, to taste
Heat oven to 250°. In a large bowl, mix all ingredients except honey together and set aside. Slightly warm honey in the microwave, then pour over dry ingredients. Toss to coat evenly. Transfer mix to a parchment-lined baking sheet and place in oven. Bake, tossing occasionally, until golden and toasted, 15 to 20 minutes.
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