ROAST BONE MARROW WITH PARSLEY SALAD
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.
Provided by Fergus Henderson
Categories Salad Roast Dinner Lunch Veal Parsley Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
- Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
- Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.
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