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Epicurious
Bon Appétit

Roast Bone Marrow With Parsley Salad

By Fergus Henderson and Margot Henderson

3.8

(3)

Image may contain Cutlery Fork Plant Food Lunch and Meal
Photo by Ditte Isager

This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.

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