Marrow Ala Henderson

Name: Marrow Ala Henderson
Ingredients: 12 marrow bones Beef, * or around ~4 lbs.; 1 1/2 tablespoons olive oil; 2/3 tablespoon lemon juice; 2 teaspoons capers; 1 cup parsley whole leaves or roughly chopped; 1 shallot large, finely sliced; 8 toasted bread thinly sliced pieces of; sea salt Rough, to taste

8 ingredients

5 steps

Ingredients

12 marrow bones Beef, * or around ~4 lbs.
1 1/2 tablespoons olive oil
2/3 tablespoon lemon juice
2 teaspoons capers
1 cup parsley whole leaves or roughly chopped
1 shallot large, finely sliced
8 toasted bread thinly sliced pieces of
sea salt Rough, to taste

Directions

1

Preheat your oven to 450 degrees Fahrenheit.
2

Put the marrow bones on a foil-covered baking sheet and roast for 15 minutes, or until a knife slides through the marrow easily, but before it begins to disintegrate out of the bone.
3

In the meantime, mix the olive oil and lemon juice in a small bowl. Combine parsley, sliced shallot and capers into a salad and toast your bread (I toasted mine in a pan on the stovetop).
4

Right before the marrow is ready, put dressing over the salad.
5

Serve on large plates with marrow, toast, salad and sea salt. Eat by scooping marrow onto toast, putting on salt to taste and then layering on the salad.