Ease of Preparation: Medium
Yield: 1-2 servings
Ingredients:
For the marrow bones:
- 4 canoe-cut marrow bones
- Salt to season
For the parsley salad:
- 1 cup (240 ml) fresh parsley, whole leaves
- 1 small shallot, finely sliced
- 1 tablespoon (15 ml) capers
- 1 lemon, zested
- 3 tablespoons (45 ml) walnut oil
- 1 tablespoon (15 ml) champagne vinegar
To serve:
- Sourdough crostini
Method:
For the marrow bones:
Preheat a broiler to high heat.
Season the marrow with salt let rest 20 minutes.
Roast for 12 minutes until the marrow has separated from the bone and has caramelized on top.
For the parsley salad:
In a bowl, combine parsley, shallot, capers, lemon zest, walnut oil, and champagne vinegar to make a parsley salad.
To Serve:
Top marrow bones with parsley salad and serve with crostini on the side.