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Roasted Marrow Bones with Parsley Salad & Toast
Fergus Henderson's iconic bone marrow dish at his restaurant St. John is a "roasted" rather than grilled dish. The classic preparation involves serving the roasted marrow with a simple parsley salad and toast. This recipe almost single-handedly reinvigorated the dining scene of London.
Ingredients:
- 8 to 12 center-cut beef or veal marrow bones, about 4 pounds total, split
- 1 cup roughly chopped fresh parsley
- 3 tablespoons tarragon leaves
- 2 shallots, thinly sliced
- 2 teaspoons capers, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice or more to taste
- Slices of toasted crusty bread
Instructions:
- Preheat oven to 450 degrees.
- Put bones in a shallow roasting pan using crinkled foil to hold the bones straight/even.
- Cook in the upper third of oven for 15-20 minutes until marrow pulls from the bone. Do not overcook and allow the marrow to liquidize and run off the bones.
- Toss together the parsley, tarragon, shallots and capers. Combine the lemon juice and olive oil. Season with salt and white pepper. Dress the salad and serve.
- Remove the marrow bones from the oven, season and dress the bones with the salad and serve with toast.
Optional homemade glaze: Coat with spicy honey for added luxury.
Pro tip: Soak these overnight in salted water to remove any color.
