Roasted Bone Marrow and Parsley Salad Recipe
Bones are not just for dogs. Bone marrow may not be something you eat every day, but on occasion, it's a rich treat (and it tastes even better when you make it yourself!)
- 8 (3″–4″)-long pieces beef marrow bones (slice the marrow bones, either ~3-4″ pieces cross-wise or length-wise)
- 1 cup fresh flat-leaf parsley, roughly chopped
- 2 small shallots, thinly sliced length-wise (about 1/3 cup)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers, roughly chopped
- Coarse (gray) sea salt
- Freshly ground black pepper
- Toasted French bread
- Preheat oven to 450F.
- Place the bones, wider cut side down (or, if sliced length-wise, marrow side up), in an ovenproof skillet or roasting pan. Roast the bones until the marrow is soft and begins to separate from bone. but before it begins to melt, about 20 minutes, more or less, depending on the thickness of the bones.
- Toss the parsley, shallots, olive oil, lemon juice, and capers in a medium bowl. Season to taste with sea salt and black pepper.
- Divide marrow bones and salad among plates. Serve with toast and sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of coarse sea salt.