Roast Bone Marrow & Parsley Salad

Name: Roast Bone Marrow & Parsley Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 - 2
Ingredients: 2kg bone marrow troughs; Small handful, parsley leaves roughly chopped; 1/2 small red onion finely sliced; 1 teaspoon Turkish chilli flakes pul biber; 1 teaspoon sumac; 1 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 2 teaspoons flaky sea salt; Toast

Drogo

Servings

1 - 2

Prep Time

5 minutes

Cook Time

15 minutes

This bone marrow recipe pairs rich, buttery roasted marrow with a fresh parsley and sumac salad, crisp toast and flaky sea salt. The sharp, aromatic salad cuts through the richness of the marrow, creating a simple dish with plenty of contrast.

Inspired by the famous St John parsley salad and bone marrow combination, this version adds its own twist with Turkish chilli flakes and tangy sumac. Red onion, lemon and parsley bring freshness, while extra virgin olive oil rounds out the dressing.

Using pre-cut bone marrow troughs also makes this roast bone marrow and parsley salad straightforward to prepare at home. The bones simply need to be roasted at a high temperature until the marrow becomes soft and yielding without completely melting away.

If you're looking for impressive but uncomplicated bone marrow recipes, serve this as a starter or sharing dish with plenty of hot toast for spreading the roasted marrow.

Ingredients

Roast Bone Marrow with Parsley and Sumac Salad

2kg bone marrow troughs
Small handful, parsley leaves roughly chopped
1/2 small red onion finely sliced
1 teaspoon Turkish chilli flakes pul biber
1 teaspoon sumac
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons flaky sea salt
Toast

Directions

Method

Step 1, Preheat the oven to 230°C.
Step 2, Arrange the bone marrow troughs on a baking tray with the cut sides facing upwards. Transfer to the oven and roast for 15–20 minutes, or until the marrow is soft and yielding but has not completely melted. Keep an eye on the bones towards the end of cooking, as you want plenty of rich marrow left inside each trough.
Step 3, While the bone marrow is roasting, prepare the sumac salad. Combine the roughly chopped parsley, finely sliced red onion, Turkish chilli flakes, sumac, lemon juice and extra virgin olive oil in a bowl. Toss everything together thoroughly and season with a little flaky sea salt.
Step 4, Serve the roast bone marrow and parsley salad immediately with plenty of crisp toast and extra flaky sea salt. Scoop the hot marrow from the bones, spread it generously over the toast and top with some of the sharp parsley and sumac salad.