Eater's Club Recipe: Roasted Bone Marrow and Parsley Salad

Yields 2 servings/Time 45 minutes plus overnight

Impress your friends and family with this decadent appetizer of roasted marrow and homemade bread. Fresh parsley and citrus salad cut the richness of the marrow. The bones need to be soaked overnight in the fridge, and the bread dough can be started the night before also. Pop those in the oven 24 hours later, chop and mix the parsley salad while the marrow roasts. The end result is an exceptional savory treat that comes together almost effortlessly.

You will need:

Basic boule (round bread loaf)

3 cups all-purpose flour

1 ¼ teaspoon salt

¼ teaspoon active dry yeast

1 ½ cup warm water

For bone marrow and parsley salad

5-6 pieces of bone marrow

2 bunches parsley, chopped

2 cloves garlic, grated

2 lemons zested

2 teaspoons lemon juice

1 tablespoon olive oil

Salt and pepper to taste

Slices of toasted boule

For the boule 

• Combine yeast and warm water, set aside about 10 minutes

• Combine flour and salt. Mix in water/yeast mix until sticky dough forms. Place in a oiled mixing bowl covered with a towel overnight

• Preheat oven to 350 degrees. Warm a dutch oven over medium heat on the stove

• Knock dough bowl out onto a floured work surface, knead about five minutes until ball forms

• Place in the warmed Dutch oven and cover. Bake 30-35 minutes covered. Remove lid and finish baking about 15 minutes until nice and crusty 

For the marrow and parsley salad 

• Soak marrow in ice water overnight

• Preheat oven to 400. Place bone marrow on a roasting dish. Roast about 20 minutes until marrow can easily be scooped out with a spoon

• While marrow is roasting, combine parsley, grated garlic, zested lemon, lemon juice, and olive oil to make a salad, finish with salt and pepper

• Spread roasted marrow on toasted bread and top with parsley salad