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Roast bone marrow and parsley salad

11 September 2006
Roast bone marrow and parsley salad

INGREDIENTS

(serves four)

12 x 7-8cm pieces of middle veal marrowbone
Bunch of flat-leaf parsley, lightly chopped
2 shallots, peeled and very thinly sliced
1 handful of capers

For the dressing Juice of one lemon
Extra-virgin olive oil
A pinch of sea salt and pepper

To serve Coarse sea salt
Toast

METHOD

Put the bone marrow in an ovenproof frying pan and place in a hot oven for about 20 minutes, depending on the thickness of the bone. The marrow should be loose but not melted away.

Mix the parsley with the shallots and capers and, at the last moment, dress. Serve with the coarse sea salt and toast.

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