Roast Bone Marrow and Parsley Salad

Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.

Ingredients

• 12 2-inch pieces veal middle-marrow bone, cut by your butcher
• 1 bunch flat-leaf parsley leaves, chopped
• 2 shallots, thinly sliced
• 2 tablespoons drained capers
• 1 ½ tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil
• Fine sea salt and black pepper to taste
• Toast for serving
• Coarse sea salt for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1166 calories; 76 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 95 grams protein; 272 milligrams cholesterol; 1348 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 350 degrees. Put bones in an ovenproof pan and roast until marrow is loose and soft but not melted, about 20 minutes.
2. Meanwhile, combine parsley, shallots and capers in a medium bowl. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper to taste. Toss the parsley and dressing together just before serving.
3. To serve, arrange the bones and salad on a platter family style and pass the toast and sea salt. To eat, loosen the marrow with small forks or knives, spread on toast and top with a pinch of sea salt and some of the parsley salad.

About 30 minutes