Marrow Bone Camille Demoulins (Bone Marrow On Toasts Girondin With Celery Salad)

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   ["Heat your oven to 450F", "Behead the celery saving the leaves, the small leaf stems and a bit of the narrow end of the stalks. Chop on a cutting board. One of my favorite quotes from Fergus Henderson when making the parsley version of this salad mix has always been, ""lightly chop your parsely, just enough to discipline it"". Do that with your celery tops.", "Soak the capers in water", "Chop the shallot", "Brush the bones with olive oil and place in a roasting pan. Roast for about 20 minutes until a fork or skewer easily pierces the marrow.", "Meanwhile drain the capers and combine with the chopped celery mix and the chopped shallot. With a fork and blend together with a drizzle of olive oil. How much oil is up to you.", "Toast the bread and slice into wedges (toast points)", "Remove the bones from the oven to plate. Turn off the oven. Generously spread the celery leaf salad over the bones. Arrange your toast points and serve with fleur de sel on the side to be added at the table by the diner to their own taste.", "Note to cook: a big shout out to J&R Natural Meat in Templeton, CA for surviving on the real craft of artisan butchery. You can't deliver on a plate like this without a real life butcher backing you up. Respect the tradition.", "Another note to cook: as Food52 doesn't let you tag your recipe anymore, the ""Season"" is Thermidor."]

* Per serving · 4 servings · Values may vary.

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