Roast Bone Marrow And Parsley Salad
- Ingredients
- 12 three-inch (7 1/2-centimeter) pieces veal marrowbone
- 1 bunch flat-leaf parsley, leaves picked from stems
- 2 shallots, peeled and very thinly sliced
- 2 tablespoons (30 grams) capers
- 2 tablespoons (30 ml) extra-virgin olive oil
- Juice of 1 lemon
- Coarse sea salt
- Freshly ground black pepper
- Toasted bread, for serving
- Procedure
- 1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450u0b0F (230u0b0C) oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away.
- 2. Prepare the parsley salad: While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
- 3. Serve the dish: Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately
ingredients, three, flatleaf parsley, shallots, capers, extravirgin olive oil, lemon, salt, freshly ground black pepper, bread
Taken from www.epicurious.com/recipes/member/views/roast-bone-marrow-and-parsley-salad-50042648 (may not work)