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

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

Details

Servings 4
Adapted from bonappetit.com

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Recipes for Meat Lovers Slideshow.