Roast Bone Marrow & Parsley Salad


  • Six 6" sections of marrow bone (canoe bones)
  • 1 bunch of parsley, leaves only
  • 2 shallots, thinly sliced
  • 1/2 cup capers
  • Plenty of toast
  • coarse sea salt

For the Dressing:

  • Juice of 1 lemon
  • extra virgin olive oil
  • salt & pepper


  1. Roast marrow bones in 450F oven for about 20 minutes, until marrow is loose and giving but not melted.
  2. Chop parsley roughly and mix with shallots and capers.  Dress salad at last minute.
  3. Scrape marrow from bones onto toast, season with coarse sea salt, top with salad mixture and enjoy!