Fergus Hendersons Bone Marrow and Parsley Salad
Recipe From the Fergus Henderson Cook Book “The Complete Nose to Tail”
Unlock a treasured memory with Fergus Henderson's Bone Marrow and Parsley Salad! For our very own Rob Jones, it's more than just a recipe; it's a cherished memory of togetherness. While your experience may differ, this dish proves that simplicity can be profoundly memorable. It's about the shared experience and the company you keep. Trust us, make this dish, and you'll create unforgettable moments with your loved ones.
Ingredients
Yield: 4 servings
4 each , canoe-cut Marrow Bones
For Parsley Salad
1 bunch flat-leaf parsley leaves, chopped
2 shallots, thinly sliced
2 tablespoons drained capers
For Dressing
Juice of one lemon
5 tablespoons extra-virgin olive oil
Fine sea salt and black pepper to taste
Plenty of toast for serving
Coarse sea salt for serving
Instructions
Put the bone marrow in an ovenproof frying pan and place in a hot oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally the ends would be covered to prevent any seepage, but I like the colouring and crispness at the end).
Meanwhile lightly chop your parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress.
Here is a dish that should not be completely seasoned before leaving the kitchen, rendering seasoning by the actual eater unnecessary; a last-minute seasoning, especially in the case of coarse sea salt, gives texture and uplift at the moment of eating. My approach is to scrape the marrow from the bone onto the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course once you have your pile of bones, salad, toast and salt it is Liberty Hall.