CTV Recipes
Search Recipes
Marrow bones with parsley salad
.jpg.transform/1200w/img.jpg)
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
- Preheat oven to broiler.
- 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.
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.
