BONE MARROW WITH PARSLEY SALAD

Bone Marrow with Parsley Salad image

Provided by Alton Brown

Time 20m

Yield serves 2 as a meal, 4 as an opening course

Number Of Ingredients 10

Previous Next

1/2 teaspoon anchovy paste from a jar or tube
1/4 teaspoon smooth Dijon mustard
1 tablespoon freshly squeezed and strained lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon finely diced shallot
Kosher salt and freshly ground black pepper
4 to 6 marrow beef bones, either 3-inch-long round bones or 6-inch-long "canoes" (long bones split down the middle) or a mixture, exteriors scraped clean
2 cups flat-leaf parsley leaves, picked but not chopped
1/4 cup fresh tarragon, picked but not chopped
Maldon smoked sea salt, save for serving (see Cook's Note)

Steps:

A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
While the bones roast, toss the herbs in the dressing and divide between serving plates.
As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve.