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South-Western Roasted Bone Marrow and Spicy Parsley Salad P8

Chop up the parsley, stems and all, into 1/2 inch pieces. Put all the ingredients into a bowl and add a nice splash of flavorful Extra Virgin Olive Oil and a tasty Vinegar of some kind (I used a Japanese rice Vinegar), plus salt and pepper to taste.




Toss this all by hand, gently rub to bruise the parsley and get the flavor and oils to intermarry. This is another point at which I recommend wearing gloves as they will keep your hands from get all oily.




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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