Bone Marrow Salad with Parsley and Capers
Salads • European
Description
This is the signature salad of a renowned gastropub in London. A famous chef and television personality once remarked that if he had the chance to create a menu for his last meal, he would be perfectly satisfied with just this dish. You can omit the oil from the recipe for a brighter and fresher flavor. However, it’s better to pair this dish with beer rather than wine, as the combination of capers and lemon can be too bold for wine; the oil helps to soften their intensity.
Ingredients
- Veal Brains 5 lbs
- Parsley 5 oz
- Shallot 2 heads
- Capers 0 oz
- Olive Oil 1 tablespoon
- Lemon 1 piece
- Ocean salt to taste
- Ground Black Pepper to taste
- Rye Bread 15 oz
Step-by-Step Guide
Step 1
Veal bones should be chopped into segments approximately 8 cm long. Place these pieces on a baking sheet, and put the baking sheet in an oven preheated to 430°F for twenty minutes.
Step 2
Immediately before serving, pluck the leaves from the parsley and chop them lightly with a knife. Finely chop the shallots and capers, then mix the parsley, shallots, and capers with lemon juice and olive oil. Season with salt and pepper. Slice the bread thinly and lightly toast it in a dry skillet or dry it out in the oven.
Step 3
Place the marrow bones on a plate, along with a handful of salad and toasted bread crisps. Serve coarse salt and pepper on the side. It's best to extract the marrow from the bones using a thin fork, similar to those used for eating lobsters. Spread a bit of salad and marrow on the bread, sprinkle with salt and pepper, and wash it down with chilled white wine.
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