ballparkjebusites
Marrow, Parsley, Toast
They were served with a parsley leaf salad with shallots and capers and olive-walnut bread toast brushed with olive oil and sprinkled with green salt. To finish the toast, I topped them with roasted garlic.
A vinaigrette of sherry vinegar and olive oil with a half cup of orange juice reduced to one/two tablespoons added a nice citrus component. I ended up grabbing some lemon wedges to supplement the citrus.
To eat this, I just ran a knife along the edge of the marrow and pulled out a tube of marrow, which I then spread on the bread, mixing with the garlic. I then topped it with a heap of the parsley salad and added a squeeze of lemon. It is a divine taste.
Marrow, Parsley, Toast
They were served with a parsley leaf salad with shallots and capers and olive-walnut bread toast brushed with olive oil and sprinkled with green salt. To finish the toast, I topped them with roasted garlic.
A vinaigrette of sherry vinegar and olive oil with a half cup of orange juice reduced to one/two tablespoons added a nice citrus component. I ended up grabbing some lemon wedges to supplement the citrus.
To eat this, I just ran a knife along the edge of the marrow and pulled out a tube of marrow, which I then spread on the bread, mixing with the garlic. I then topped it with a heap of the parsley salad and added a squeeze of lemon. It is a divine taste.