Marrow Bone Toast and Parsley Salad

Difficulty:
1/5

This recipe is part of the One BIG Recipe: Surf and Turf Dinner

MARROW BONES

Ingredients:

Parsley Salad:

  • 1 bunch flat leaf parsley
  • 1 red Thai chili
  • 2 shallots
  • 1 tablespoon (15 ml) of the chopped garlic
  • 1 large lemon, zest and juice
  • 2 tablespoons (30 ml) olive oil

 Marrow Toast:

  • Short French loaf
  • 6 large par-cooked marrow bones, cleaned
  • Olive oil, to drizzle
  • Salt and pepper
  • Vegetable oil, for brushing

Special equipment:

  • Broiler, grill, narrow spoons

Method:

For the Parsley Salad:

Pick the leaves from 1 bunch flat leaf parsley, some tender stems are ok,

Stack the leaves on top of each other, roll them, and cut through with a sharp knife to create small strips, add the cut parsley to a small bowl.

Deseed and finely chop a red Thai chili, add to the bowl.

Peel shallots and dice very fine (1/8-inch/3 mm) and add to the bowl.

Add 1 tablespoon (15 ml) chopped garlic.

Use a rasp to add the zest of 1 large lemon to the bowl.

Toss to combine.

Before serving, squeeze in the lemon juice and add the olive oil, stir to combine.

For the Marrow Toast:

Pre-heat a broiler to high heat. Preheat a grill to high heat.

Use a sharp serrated knife to slice a short French loaf into thin slices (1/4-inch/6 mm thick).

Season the marrow bones with salt and pepper, drizzle with olive oil, and transfer to the broiler, set a timer for 2 minutes.

Brush the sliced bread with vegetable oil and season with salt and pepper. Grill – 30-40 seconds per side until just charred.

To Serve:

Lay out 6 plates, adding one warm marrow bone to each plate.

Place a mound of Parsley Salad beside each marrow bone. Lean one slice of grilled toast against the bone.

Place a narrow spoon alongside.

Serve immediately.