Name: Roasted Bone Marrow with Parsley Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6-inch) marrow bones, split lengthwise by the butcher; 1 bunch flat-leaf parsley, leaves picked; 1 small shallot, thinly sliced; 2 tbsp capers, drained and roughly chopped; 1 tbsp sherry vinegar; 2 tbsp olive oil; 1 tsp Dijon mustard; 8 slices baguette, sliced on the bias; Flaky salt, to finish

Roasted Bone Marrow with Parsley Salad

Halved marrow bones roasted until the centers turn to warm custard, spooned onto toast under a sharp, mustardy parsley salad.

Serves

Prep

10 min

Cook

20 min

Written

July 31, 2026

Method

Heat the oven to 450°F and arrange the marrow bones cut-side up on a rimmed baking sheet.

Season the marrow generously with salt and roast until it’s puffed and jiggles like custard at the center but hasn’t fully melted away, 15 to 20 minutes.

While the bones roast, toss the parsley, shallot, and capers in a bowl.

Whisk the vinegar, olive oil, and mustard together, season with salt, and dress the parsley salad just before serving so it doesn’t wilt.

Toast the baguette slices until golden at the edges.

Set the bones on a platter, top each with a small pile of the parsley salad, and finish with flaky salt.

Serve immediately with the toast alongside, for spreading the marrow and scooping up whatever falls off the bone.

Notes

Marrow keeps roasting after the salad hits it, so time the two together — pull the bones the moment they jiggle, since a few extra minutes renders them from custard to oil and there’s nothing left to spread. Ask the butcher to cut the bones lengthwise (canoe-style) rather than into rounds; it’s far easier to get a spoon in.

The parsley salad isn’t garnish, it’s the point — straight marrow is rich enough to turn on you by the third bite, and the vinegar and capers are what keep you reaching for a fourth. A glass of something with real acid, a cru Beaujolais or a lean Sancerre, does the same job for the wine.