Roasted Bone Marrow “Crostini” Salad

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Keeping it simple is the key to this dish, which proves that you don’t need to add the kitchen sink of ingredients for a dish that’s big on flavor. Although bone marrow is high in fat, and should be eaten sparingly, some studies suggest that it might help enhance brain function, keep bones strong and fortify the immune system.

YIELD 4 servings
ZEST FACTOR Mild
PREP TIME 10 minutes
COOK TIME 25–30 minutes

For the salad:
2 tablespoons olive oil
1 tablespoon lemon juice
1½ cups roughly chopped parsley
2 shallots, thinly sliced
1 tablespoon chopped capers
2 teaspoons minced jalapeños
3 tablespoons finely chopped tomatoes
Salt and pepper to taste

For the marrow:
8 bone marrow shanks
Salt and pepper to taste
Sliced multigrain or seeded bread for serving

1. Preheat the oven to 450°F.
2. Make the salad: Whisk together the oil and lemon juice in a bowl. Add the remaining ingredients and toss together. Season with salt and pepper and set aside in the fridge.
3. Make the bone marrow: Arrange the shanks on a foil-lined baking sheet. Season with salt and pepper. Bake for 20–25 minutes.
4. Drizzle the drippings on the bread and lightly toast in the oven for a few minutes.
5. To serve, scoop the marrow out of the bones and smear on the toast. Top with the salad and serve immediately.


Get more recipes like this in our April 2017 issue, available in print and through Magzter!

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