Roast Bone Marrow and Parsley Salad
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 122-inch pieces veal middle-marrow bone, cut by your butcher
- 1bunch flat-leaf parsley leaves, chopped
- 2shallots, thinly sliced
- 2tablespoons drained capers
- 1½tablespoons fresh lemon juice
- 5tablespoons extra-virgin olive oil
- Fine sea salt and black pepper to taste
- Toast for serving
- Coarse sea salt for serving
Nutritional analysis per serving (4 servings)
690 calories; 40 grams fat; 12 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 68 grams protein; 974 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Here in Switzerland (and France) the butcher cuts through the shank lengthwise, which means that each half is full off marrow. Then we sprinkle it with "gros sel" (rough sea salt) or "fleur de sel" from the Guérande or the Camargue regions in France (similar to Maldon salt) and lay on a baking sheet or on foil and broil for a few minutes - until the marrow is melted, starts to bubble gently and takes on a more golden-brown colour. Then it is eaten with the best toasted baguette you can find.
We made this yesterday for a feast with friends. The marrow bones were roasted in a cast iron skillet on our grill and were fantastic. I mis-read the recipe (in my own rush) and finely chopped the shallots and put them into the parsley salad. No one noticed, and the results were out of this world. I'm honestly not sure if I would do it differently!
If Tim still wants to try beef marrow bones, as the Brits say, "It works a fair treat" (appropriate since--as another note pointed out--its originator is Fergus Henderson). I make this about 4X a year, but never once with veal middle marrow bones for the simple reason that even here in mid-NYC I have no idea where to find 'em. But two hints: Check that that the marrow goes all the way through the pieces; you don't want bony ends! Also, try to find the tiniest capers, and rinse 'em first.
Adapted this for marrow bones split lengthwise. Roasted at 450 for 20 minutes. Delightful. Honestly, the parsley salad stole the show for me.
I love this! My market has bones called "canoe cut". These are cut down the middle lengthwise, about 6" long. It is easier to scoop out the marrow, and no chance of leaking out the bottom.
Absolutely fantastic!! So happy to have found this recipe and will use again. The onion salad on top could be used on other dishes too like scallops, oysters and more.