This salad is typically served, English style, with Roasted Marrow Bones and rustic bread.
Parsley mixed with the pale green leaves from celery hearts and peppery wild arugula cuts through the richness of the marrow. Be sure to use flat-leaf parsley. If the leaves are big, tear them into smaller pieces. Dress the salad just before serving, and be sparing with the salt because of the fleur de sel that will top the marrow.
3 c. Mixed Flat-Leaf Parsley, Celery (pale green), and Arugula Leaves
1 Tbsp. Finely Diced Shallot
2 tsp. Capers, preferably salt-packed, rinsed and chopped
2 Tbsp. Extra-Virgin Olive Oil
2 tsp. Freshly Squeezed Lemon Juice
Kosher Salt & Freshly Ground Black Pepper
- Place the leaves, shallot, and capers in a medium bowl.
- Whisk together the oil and lemon juice in a glass measuring cup or a small bowl, then season very lightly with salt and generously with pepper.
- Toss the salad with the dressing and serve.
The information and recipe, contained within, is excerpted from Bones by Jennifer McLagan and can be purchased here.