Fergus Henderson’s Roast Bone Marrow & Parsley Salad

Unctuous is the word that comes to mind when describing Fergus Henderson‘s signature Roast Bone Marrow & Parsley Salad..

unctuous, from Latin unguere, ungere (‘to anoint’), adjective; rich, lush, intense, with layers of concentrated, soft, velvety flavor.

  • 1872, Bayard Taylor, Beauty and The Beast; and Tales of Home, ch. 3:
    The halls and passages of the castle were already permeated with rich and unctuous smells, and a delicate nose might have picked out and arranged, by their finer or coarser vapors, the dishes preparing for the upper and lower tables.

Prized by Native Americans for centuries, this CLA, kcal, mineral and vitamin-rich LDL cholesterol-lowering fat is absolutely delicious served with grilled bread and a simple salad of parsley, capers, shallots, fresh lemon and crunchy sea salt flakes..


Fergus Henderson's Roast Bone Marrow & Parsley Salad



Serves 4 (adapted from Fergus Henderson)

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted.

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

Meanwhile, combine parsley, shallots and capers in small bowl.  Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

3 thoughts on “Fergus Henderson’s Roast Bone Marrow & Parsley Salad

  1. I made this for a dinner party as “The new dish to try”. Mixed reviews. I seasoned the marrow with a bit of garlic powder and sea salt before roasting them. Some loved the parsley salad more than the marrow bones! I liked it, but I’ve always been one to go for the bones in any dish. Oh, well. More for me!

  2. Garlic powder? no offense, but being a roasted bone marrow fanatic I would never ruin the marrow with garlic powder- I imagine the “powdery” taste would overpower the marrow. next time rub your bread with a little olive oil, salt and then toast. after toasting, rub your toast with a fresh peeled garlic clove. apply marrow and enjoy. you will never make a better appetizer for under $5

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