Recipe: Roasted Bone Marrow w/ Spinach Salad

It’s no secret that I love Bone Marrow. It’s a rich, nutty, and super nutritious and also really easy to prepare. This dish is a very simple appetizer that will really make the Bone Marrow a star in this dish but also including some nice balance with the side salad. Enjoy!

The Marrow:


4 medium to large Veal Marrow Bones

1 stick french bread (sliced and toasted)

Sea Salt


Parmigiano Reggiano


On a baking sheet or Cast Iron skillet place the bones wide end down, add salt and pepper.  Preheat your oven to 450 degrees and cook the marrow bones for 15 to 18 minutes the marrow should be soft and almost gelatinous but not liquid. Remove the bones from the over and plate them with a few pieces of the toasted French bread. Get a long , narrow spoon to scoop the marrow out of the bones and spread the marrow onto the bread.  You then add your micro plained parmigiano reggiano and salt to taste.

The Salad:


Baby Spinach

Cucumber (thick cut)

1 Carrot (shredded)

Balsamic vinegar

Olive Oil

Lemon Juice


Directions: In a bowl mix your balsamic, olive oil, lemon juice and mayonnaise together with a fork to create an emulsion. Then lightly dress the greens, cucumber and carrot with the dressing. This salad is super simple but will really add a freshness and acidic element to the rich bone marrow.