
Fergus Henderson
from
Good Food Live
For a carnivorous dish try Fergus Henderson's simple but flavourful roast bone marrow salad
For a carnivorous dish try Fergus Henderson's simple but flavourful roast bone marrow salad
Roast bone marrow and parsley salad
Method
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.
Prep:
10 min
Cook: 20 min
Cook: 20 min
Ingredients
12 x 7-8cm pieces of middle veal marrowbone1 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
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