Roasted Bone Marrow Recipe
Roasted- Canoe Cut Marrow Bone, a refreshing salad of Radishes/Red Onion, served with Rustic French Loaf.
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Ingredients
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Bone Preparation
Salad
Rustic French Loaf
Method
Bone Preparation
Preheat the Oven
Preheat your oven to 450°F (230°C).
Prepare the Bones
Rinse the canoe cut marrow bones under cold water to remove any debris. Pat them dry with paper towels.
Season the Bones
Place the bones on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and black pepper.
Roast the Bones
Roast the bones in the preheated oven for about 15-20 minutes, or until the marrow is soft and begins to bubble.
Salad Preparation
Prepare the Vegetables
Thinly slice the radishes and red onion. Chop the fresh parsley.
Combine the Salad
In a large bowl, combine the sliced radishes, red onion, and parsley. Drizzle with the dressing and toss gently to combine.
Rustic French Loaf Preparation
Prepare the Bread
Slice the rustic French loaf into thick slices for serving.