Roast Bone Marrow and Parsley Salad
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 122-inch pieces veal middle-marrow bone, cut by your butcher
- 1bunch flat-leaf parsley leaves, chopped
- 2shallots, thinly sliced
- 2tablespoons drained capers
- 1½tablespoons fresh lemon juice
- 5tablespoons extra-virgin olive oil
- Fine sea salt and black pepper to taste
- Toast for serving
- Coarse sea salt for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
690 calories; 40 grams fat; 12 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 68 grams protein; 974 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 350 degrees. Put bones in an ovenproof pan and roast until marrow is loose and soft but not melted, about 20 minutes.
- Step 2
Meanwhile, combine parsley, shallots and capers in a medium bowl. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper to taste. Toss the parsley and dressing together just before serving.
- Step 3
To serve, arrange the bones and salad on a platter family style and pass the toast and sea salt. To eat, loosen the marrow with small forks or knives, spread on toast and top with a pinch of sea salt and some of the parsley salad.
Private Notes
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Cooking Notes
Jen Wronkovich-Clark
We made this yesterday for a feast with friends. The marrow bones were roasted in a cast iron skillet on our grill and were fantastic. I mis-read the recipe (in my own rush) and finely chopped the shallots and put them into the parsley salad. No one noticed, and the results were out of this world. I'm honestly not sure if I would do it differently!
Sue L
If Tim still wants to try beef marrow bones, as the Brits say, "It works a fair treat" (appropriate since--as another note pointed out--its originator is Fergus Henderson). I make this about 4X a year, but never once with veal middle marrow bones for the simple reason that even here in mid-NYC I have no idea where to find 'em. But two hints: Check that that the marrow goes all the way through the pieces; you don't want bony ends! Also, try to find the tiniest capers, and rinse 'em first.
Berenice
Here in Switzerland (and France) the butcher cuts through the shank lengthwise, which means that each half is full off marrow. Then we sprinkle it with "gros sel" (rough sea salt) or "fleur de sel" from the Guérande or the Camargue regions in France (similar to Maldon salt) and lay on a baking sheet or on foil and broil for a few minutes - until the marrow is melted, starts to bubble gently and takes on a more golden-brown colour. Then it is eaten with the best toasted baguette you can find.
Beatrice
I have tried it & it was fun & delicious.
Attribution: The original author was Fergus Henderson's "Nose to Tail Eating" idea @ his St. John's restaurant.
Pingy
I have roasted marrow bones many times, and I believe the roasting temperature listed in this recipe is incorrect. It should be 450°, not 350°. Internal temp of the marrow should reach 145° when done.
janisani
used regular beef marrow bones. Absolutely delish! And so simple!
Crowd favorite!
This is soooo delicious! I was afraid the parsley salad would be too much but it paired perfectly with the rich marrow.
Anne of Portland
This is delicious! I made with beef marrow bones that I had simmered for about 30 hours to make bone broth. Waste not want not!
Berenice
Here in Switzerland (and France) the butcher cuts through the shank lengthwise, which means that each half is full off marrow. Then we sprinkle it with "gros sel" (rough sea salt) or "fleur de sel" from the Guérande or the Camargue regions in France (similar to Maldon salt) and lay on a baking sheet or on foil and broil for a few minutes - until the marrow is melted, starts to bubble gently and takes on a more golden-brown colour. Then it is eaten with the best toasted baguette you can find.
Marcia
Ok, who knew? Followed the cooking notes and put bone marrow in a cast iron pan and placed on the grill, indirect heat for about 15-20 minutes, just warmed, not melting. The results are indescribable. Warm, luscious lobes of marrow on toasted homemade bread. We are such purist, so I did not make the accompaniments, maybe next time. Thank you all!
Sue L
If Tim still wants to try beef marrow bones, as the Brits say, "It works a fair treat" (appropriate since--as another note pointed out--its originator is Fergus Henderson). I make this about 4X a year, but never once with veal middle marrow bones for the simple reason that even here in mid-NYC I have no idea where to find 'em. But two hints: Check that that the marrow goes all the way through the pieces; you don't want bony ends! Also, try to find the tiniest capers, and rinse 'em first.
Tim from Wpg
has anyone tried this with regular beef marrow bones? not sure where'd i'd find veal middle-marrow bones in this neck of the woods.
Sue L
Have made this since I first read the recipe some 13 years ago. Still scrumptious--and rewardingly easy!
Jen Wronkovich-Clark
We made this yesterday for a feast with friends. The marrow bones were roasted in a cast iron skillet on our grill and were fantastic. I mis-read the recipe (in my own rush) and finely chopped the shallots and put them into the parsley salad. No one noticed, and the results were out of this world. I'm honestly not sure if I would do it differently!
Beatrice
I have tried it & it was fun & delicious.
Attribution: The original author was Fergus Henderson's "Nose to Tail Eating" idea @ his St. John's restaurant.
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