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South-Western Roasted Bone Marrow and Spicy Parsley Salad P5

by Jonathan M. Forester, Posted Feb 28th 2008 @ 4:04PM



Toast up some bread. What type doesn't matter, but something with a little flavor to it works well. I like a nice Italian or French loaf. Just do it ahead of time so the slices dry out and crisp up. This way they won't get soggy when you spread on the hot roasted marrow. Crisp is definitely the way to go here, trust me.

Filed Under: Cooking Live with Slashfood, Head to Tail, Offal
Tags: South-Western Roasted Bone Marrow and Spicy Parsley Salad, South-westernRoastedBoneMarrowAndSpicyParsleySalad

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