Warm Marrow with Caraway and Mustard from What to Eat Now (Autumn & Winter) by Valentine Warner
This is a tasty little salad in its own right, but it will also go very well with a roast chicken or duck confit.
Ingredients
- large-flaked sea salt and black pepper
- 2 teaspoons caraway seeds
- good olive oil
- 1 × 500 g marrow
- 1 capful red wine vinegar or juice of ½ small lemon
- 2 good teaspoons German mustard
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