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Recipe: Marrow and Parsley Salad on Crostini

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Recipe: Marrow and Parsley Salad on Crostini
Janet A. Zimmerman
I've always like roasted marrow from beef bones, so when I read about a recipe by Fergus Henderson for marrow on crostini topped with a parsley salad, I had to try to recreate it. It's very rich, but paired with a couple of additional appetizers or small plates, it makes a great light dinner for two.

Yield: 2 servings

Ingredients:

  • 4-6 lengths of beef marrow bones
  • Kosher salt
  • 6-8 slices French bread or baguette
  • 2-3 tablespoons olive oil, divided
  • 1 cup very coarsley chopped parsley
  • 1 small shallot, sliced thin
  • 1-2 tablespoons capers
  • 1 teaspoon lemon juice

Preparation:

1. Preheat the oven to 400 degrees. Place the marrow bones on a rack set into a small baking sheet or pan. Sprinkle very lightly with salt. Roast for about 25 minutes, or until marrow is soft and hot.

2. Brush bread slices with olive oil on both sides. Place on a baking sheet and bake for about 10 minutes, or until crisp and golden brown. (These can go in the oven along with the bones.) Remove and let cool.

3. Meanwhile, in a small bowl toss the parsley, shallot and capers with the lemon juice and 2 teaspoons of olive oil. Adjust seasoning, adding more oil or lemon juice if necessary. The salad should be very lightly dressed and fairly tart.

4. To serve, use a small spreader to scoop out a tablespoon or so of marrow and spread onto a crostini. Top with a pinch of the parsley salad and sprinkle with kosher salt. Repeat with remaining crostini, marrow and salad.

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