Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bone marrow and side salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Bone Marrow and Side Salad is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Bone Marrow and Side Salad is something that I’ve loved my entire life.
Make Your Salad What You Want. Order Online and Pick Up In Restaurant! Dogs know where the most nutrient dense parts of the bone are - the marrow.
To begin with this particular recipe, we must prepare a few components. You can have bone marrow and side salad using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bone Marrow and Side Salad:
- Make ready 2 pieces Bone Marrow
- Get 1 Lettuce
- Make ready 2 Assorted Peppers
- Make ready 50 g Beans Sprout
- Get 5 pieces Cherry Tomatoes
- Take 1 Bunch Parsley
- Make ready 50 ml Olive Oil
- Make ready 100 ml Lemon Juice
- Get Salt and Pepper
The modern take on the dish often involves serving the roasted bones with toast, a small heap of grey sea salt, and an herb salad. Season the bone marrow aggressively with salt to bring out the flavor. Use the sea salt and rub some into the marrow-side of the bone, similar to how you would salt a chicken or a piece of steak. In general, the more salt you use, the more the flavor of the marrow will come through.
Steps to make Bone Marrow and Side Salad:
- Preheated oven at 180°C
- Slice the bone marrow into half season with salt and pepper and put it inside the oven bone side down as the marrow faces up cook for 20mins till it's golden
- Cut the vegies into julliene for the garden/side salad
- Just before bones are ready, whisk together olive oil,lemon juice salt and pepper drizzle dressing over the salad 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 a tiny bit of salt and top with parsley salad.
Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt. Place the bone marrow shafts, bone side down into a large baking dish. The bone should just be turning gold at the edges and the marrow glistening.
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