Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking