Marrow bones with parsley salad

By Natalia Machado
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SERVES
1
 TO
2

Ingredients

MARROW BONES

  • 4 canoe-cut marrow bones
  • Salt, to season

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

Directions

MARROW BONES

  1. Preheat oven to broiler.
  2. Season the marrow with salt let rest 20 minutes. 
  3. Roast for 12 minutes until the marrow has separated from the bone and has caramelized on top.

PARSLEY SALAD

  1. In a bowl combine parsley, shallot, capers, lemon zest, walnut oil, and champagne vinegar to make a parsley salad.

TO SERVE

  1. Top marrow bones with parsley salad and serve with crostini on the side. 

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