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Roast bone marrow and parsley salad

Roast bone marrow and parsley salad

I found this recipe on Youtube, while watching an episode of No Reservations (the Holiday special, ) and, seriously, is there any other better way to start New Year’s Eve supper than with such a beauty? Is there? It’s just perfect. No more needs to be said.

Ingredients:

  • bonemarrow
  • parsley (flat leave, but there was none left when I got to the supermarket)
  • capers
  • shallots
  • lemon juice
  • salt

Method:

  1. cook the marrow until done (and keep a watchful eye on those bones, you wouldn’t want the fat to render);
  2. “discipline” the parsley, so chop it only a very little bit;
  3. slice the shallots very finely and add to the bowl with the parsley;
  4. add a little bunch of capers;
  5. add the lemon juice (you want to wait with that until the bonemarrow is cooked);
  6. take out the marrow from the bone and spread onto crusty bread, add a little bit of seasalt (I used maldon) and a little bit of the salad and enjoy.
Roast bone marrow and parsley salad
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