ROASTED BONE MARROW AND PARSLEY SALAD
- 8 pieces of whole bone with marrow
- salt and pepper
- 2 garlic cloves, finely minced
- 1 cup coarsely chopped flat-leaf parsley
- 2 shallots, thinly sliced
- 2 spring onions, finely chopped
- 1 tablespoon drained baby capers in brine
- finely grated zest of 1 lemon
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- grated Parmesan cheese, to taste
- sourdough bread, toasted
Preheat the oven to 220°C (fan-forced) and put the marrow bones, cut-side up, in an ovenproof pan and season with salt and pepper.
Note:
Optional- grate your desired amount of Parmesan cheese on top.
Roast until marrow is loose and soft but not melted, about 20 minutes.
Meanwhile, combine parsley, garlic, spring onion, shallots and capers in a medium bowl and whisk together with the lemon juice and oil.
Season the salad with salt and pepper to taste.
Arrange the bones, parsley salad and bread on a platter.
To eat, loosen the marrow with small forks or knives, spread on toast and top with a pinch of sea salt, pepper and some of the parsley salad.
Recipe and photos: Louise Venter
