Roasted Bone Marrow with Parsley Topping

Name: Roasted Bone Marrow with Parsley Topping
Total time: 1470 min
Ingredients: 6 to 12 cups cold water; 2 to 4 tablespoons kosher salt, plus 1 pinch for the topping; 4 (6–7 inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bone; 4 to 8 cups ice cubes; 1 tablespoon extra-virgin olive oil; 1 teaspoon fresh lemon juice; 1/2 cup packed chopped fresh parsley; 1/4 cup packed chopped celery leaves ((or additional parsley leaves)); 1 tablespoon finely chopped inner celery stalk; 2 teaspoons finely chopped lemon peel; 1 teaspoon minced shallot; 1 teaspoon minced garlic; 1 teaspoon capers, drained and chopped; 2 to 4 slices toasted bread, for serving; Flaky sea salt or additional kosher salt, for serving

altonbrown.com

Rich and savory roasted bone marrow is brightened up with a light lemon and parsley salad that's perfect for spreading on toast.

View full recipe on altonbrown.com

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Ingredients

6 to 12 cups cold water
2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
4 (6–7 inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bone
4 to 8 cups ice cubes
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 cup packed chopped fresh parsley
1/4 cup packed chopped celery leaves ((or additional parsley leaves))
1 tablespoon finely chopped inner celery stalk
2 teaspoons finely chopped lemon peel
1 teaspoon minced shallot
1 teaspoon minced garlic
1 teaspoon capers, drained and chopped
2 to 4 slices toasted bread, for serving
Flaky sea salt or additional kosher salt, for serving