ROAST BONE MARROW AND PARSLEY SALAD

Roast Bone Marrow and Parsley Salad image

Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.

Provided by Jonathan Reynolds

Categories dinner, roasts, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Previous Next

Ingredients

12 2-inch pieces veal middle-marrow bone, cut by your butcher
1 bunch flat-leaf parsley leaves, chopped
2 shallots, thinly sliced
2 tablespoons drained capers
1 1/2 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Fine sea salt and black pepper to taste
Toast for serving
Coarse sea salt for serving

Steps:

Preheat the oven to 350 degrees. Put bones in an ovenproof pan and roast until marrow is loose and soft but not melted, about 20 minutes.
Meanwhile, combine parsley, shallots and capers in a medium bowl. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper to taste. Toss the parsley and dressing together just before serving.
To serve, arrange the bones and salad on a platter family style and pass the toast and sea salt. To eat, loosen the marrow with small forks or knives, spread on toast and top with a pinch of sea salt and some of the parsley salad.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 2 grams, Protein 67 grams, SaturatedFat 12 grams, Sodium 959 milligrams, Sugar 3 grams