Roasted Bone Marrow and Parsley Salad
User Reviews
4.9
Roasted Bone Marrow and Parsley Salad
Description
Roasted Bone Marrow and Parsley Salad centers on veal marrow bones roasted in their middle sections to render the marrow soft and yielding without melting away. The marrow is traditionally served by scraping it onto toasted bread, providing a creamy and rich base. Accompanying the marrow is a parsley salad made from chopped flat-leaf parsley, thinly sliced shallots, and capers dressed simply with lemon juice and extra virgin olive oil for a fresh, tangy contrast.
The roasting process enhances the marrow's natural richness while the parsley salad adds brightness and a slight pungency. Serving the marrow with coarse sea salt allows for a final texture lift and seasoning at the table. The toast offers a satisfying crunch to complement the soft marrow.
This dish suits serving as an appetizer or a rich snack alongside rustic breads and simple salads. It relies on fresh ingredients and careful roasting to achieve an appealing blend of creamy and crisp textures with a hint of acidity from the salad.
Ingredients
- 12 veal marrow bones 7-8cm (2.75-3inch) long pieces, middle
- flat-leaf parsley healthy bunch
- 2 shallot peeled and very thinly sliced
- 1 capers modest handful
DRESSING
- lemon juice of one
- extra virgin olive oil
- toast a good supply
Instructions
- Put the bone marrow in an ovenproof frying pan and place in a hot oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally the ends would be covered to prevent any seepage, but I like the coloring and the crispness at the end).
- Meanwhile lightly chop your parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress.
- Here is a dish that should not be completely seasoned before leaving the kitchen rendering a last-minute seasoning unnecessary by the actual eater; this, especially in the case of coarse sea salt, gives texture and uplift at the moment of eating. My approach is to scrape the marrow from the bone onto the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course once you have your pile of bones, salad, toast, and salt it is ‘liberty hall’.
Notes
User Reviews
Overall Rating
4.9
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