Roast Bone Marrow and Parsley Salad

5.0(137)

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

by Jonathan Reynolds

Dinner, Roasts, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

690 kcal

Ingredients (9)

serves

Instructions (3 steps)

01Preheat 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.
02Meanwhile, 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.
03To 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.

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Rich recipe — supports nutrition-aware planning.