You are here:

Roast bone marrow and parsley salad

Fergus Henderson from Good Food Live
For a carnivorous dish try Fergus Henderson's simple but flavourful roast bone marrow salad

Roast bone marrow and parsley salad

Method

1. Preheat the oven to 190ºC/Gas 5. Place the bone marrow in an oven-proof frying pan. Roast the marrow for 20 minutes until the marrow is loose and giving, but not melting away.and place in a hot oven for about 20 minutes, until the marrow is loose and giving, without melting away.

2. Mix together the parsley, shallots and capers. Make the dressing by mixing together the lemon juice and olive oil.

3. Just before serving toss the parsley mixture with the dressing and season with salt and freshly ground pepper.

4. Scrape the marrow from the bone onto the toast and season with coarse sea salt. Serve with a pinch of parsley salad on top.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients
12 x 7-8cm pieces of middle veal marrowbone
1 bunch of flat-leaf parsley, picked from the stems and chopped
2 Shallots, very thinly sliced
1 modest handful of capers, (extra-fine if possible)
juice of 1 lemon
6 tbsp extra virgin olive oil
freshly ground salt and black pepper
toast, to serve
coarse sea salt