Roast Bone Marrow And Parsley Salad Recipe

Name: Roast Bone Marrow And Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 12 three-inch (7 1/2-centimeter) pieces veal marrowbone; 1 bunch flat-leaf parsley, leaves picked from stems; 2 shallots, peeled and very thinly sliced; 2 tablespoons (30 grams) capers; 2 tablespoons (30 ml) extra-virgin olive oil; Juice of 1 lemon; Coarse sea salt; Freshly ground black pepper; Toasted bread, for serving

Servings: persons

Ingredients
12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons (30 grams) capers
2 tablespoons (30 ml) extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving

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Procedure
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1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450u00b0F (230u00b0C) oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away.
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2. Prepare the parsley salad: While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
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3. Serve the dish: Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Ingredients, 12 three-inch (7 1/2-centimeter) pieces veal marrowbone, 1 bunch flat-leaf parsley, leaves picked from stems, 2 shallots, peeled and very thinly sliced, and more.

Yes, Roast Bone Marrow And Parsley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Bone Marrow And Parsley Salad

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