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Roast Bone Marrow with Parsley Salad

Roast Bone Marrow with Parsley Salad Recipe

  • 8 3"4"-long pieces veal marrow bones
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • 2 small shallots, thinly sliced (about 1/3 cup)
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon drained capers
  • Coarse gray sea salt
  • Freshly ground black pepper
  • 4 1/2"-thick slices rustic white bread, toasted
  • Apecial equipment: 4 long, thin spoons
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