Roast Bone Marrow and Parsley Salad
One of chef Fergus Henderson's most iconic dishes: roast bone marrow and parsley salad, the one dish that does not change on the menu at St. John restaurant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Cooking tools:
- Oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Toaster
- Plate
Ingredients
- Bone marrow: 12 x 7/8 cm pieces of middle veal
- Parsley: A healthy bunch. picked from its stems
- Shallots: 2. peeled and very thinly sliced
- Capers: 1 modest handful. extra-fine capers if possible
- Lemon juice: 1
- Extra virgin olive oil
- Salt: One pinch
- Pepper: One pinch
- Bread: A good supply
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