Roast Bone Marrow With Parsley Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 1 cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoon extra-virgin olive oil
- Carbohydrate 17 g(6%)
- Fat 62 g(95%)
- Fiber 2 g(8%)
- Protein 4 g(8%)
- Saturated Fat 1 g(6%)
- Sodium 287 mg(12%)
- Calories 649
Preparation Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper. Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.
Preparation Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper. Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.
