Roast Bone Marrow and Parsley Salad

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Put bones in an ovenproof pan and roast until marrow is loose and soft but not melted, about 20 minutes.

3. 3

   Meanwhile, combine parsley, shallots and capers in a medium bowl.

4. 4

   In a small bowl, whisk together the lemon juice and oil.

5. 5

   Season with salt and pepper to taste.

6. 6

   Toss the parsley and dressing together just before serving.

7. 7

   To serve, arrange the bones and salad on a platter family style and pass the toast and sea salt.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.