Roasted Marrow Bones With Parsley Salad & Toast

• 1 1/2 pounds beef or veal marrow bones
• 1 shallot, very thinly sliced
• 2 teaspoons red wine vinegar
• Pinch of kosher salt
• 2 cups barely chopped parsley leaves
• 1 tablespoon drained capers
• 2 tablespoons chopped cornichons (about 5 pickles)
• Rustic bread, thickly sliced
• Flaky salt, for sprinkling
• 2 teaspoons extra-virgin olive oil

1. Heat the oven to 450u0b0 F. Line a sheet tray with foil. Add the marrow bones-canoes like they're swimming, trees like they're growing. Roast for about 15 minutes, until the marrow is hot and bubbly.
2. Meanwhile, make the parsley salad. Combine the shallot, vinegar, and salt in a big bowl. Add the parsley, capers, and cornichons. Don't toss.
3. Toast the bread any which way: in a toaster, in a pan, under the broiler, on the grill. You can butter or oil it, but it's not necessary, since the marrow is so rich.
4. When the marrow is ready, pull from the oven and sprinkle with flaky salt. Add the olive oil to the parsley salad and toss. Serve the marrow with the teeniest spoon you have, plus the parsley salad and toast alongside.

beef, shallot, red wine vinegar, kosher salt, parsley, capers, cornichons, bread, flaky salt, extravirgin olive oil

Taken from food52.com/recipes/75742-roasted-marrow-bones-with-parsley-salad-toast (may not work)