Roasted Bone Marrow and Parsley Salad

19. September 2005 Beef 5

Adapted from Fergus Henderson of St. John, London

several pieces of marrow bone
half a bunch of flat-leafed parsley, coarsely chopped
2 shallots, finely chopped
lemon juice
olive oil
salt and pepper

1. Drizzle olive oil and sprinkle salt all over bones. Roast in oven, about fifteen minutes each side.
2. Mix the rest of the ingredients together and serve on top of cooked bones.
3. Enjoy by scooping out the fatty goodness and spreading it on toast with the parsley salad.

5 thoughts on “Roasted Bone Marrow and Parsley Salad”

  • 1
    Anonymous on November 18, 2006


  • 2
    Tom O'Harra on November 26, 2006

    I can’t wait to try this recipe. I love the flavor of bone marrow and now I can have as much as I want. Thank you,

  • 3
    justina on July 11, 2008


  • 4
    sundrop on October 28, 2008

    mmmmmmmmm! ^.^

  • 5
    david on November 27, 2008

    If you can get past the yuck factor, they make great crostini. It has this rich buttery flavor that goes great with the lively, bright flavors of the parsley/shallot mixture.

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