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
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”
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,
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.
Comments are closed.