Roast Bone Marrow and Parsley Salad
By LRay
Recipes + Menus | recipes
Roast Bone Marrow and 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.
4 servings
Recipe by Fergus Henderon
Photograph by Ditte Isager
June 2011
- 4
Ingredients
- 8 8
- 3 "-4"-long pieces veal marrow bones
- 1 1
- cup
- fresh flat-leaf parsley, roughly chopped
- 2 2
- small shallots, thinly sliced (about 1/3 cup)
- 2 2
- tablespoons
- extra-virgin olive oil
- 1 1
- tablespoon
- fresh lemon juice
- 1 1
- tablespoon
- drained capers
- Coarse gray sea salt and freshly ground black pepper
- 4 4
- 1/2 "-thick slices rustic white bread, toasted
Preparation
Step 1
Preparation
Preheat oven to 450°. 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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