Roasted Grass-fed marrow , green oak , dark green oak , baby tatsoi , beetroot leaves , sweet basil , olive oil leaf herb , radish , purple carrot , green shallot and Lemon vinaigrette.
My local butcher stocks the marrow bones and I have them split for me to access the marrow easier. A very simple plate to put together I simply rubbed the bones in olive oil and seasoned them wit salt and pepper before roasting in the oven. Once they were roasted I scooped the marrow from the bone and re-seasoned toping with persian blue salt and finely sliced green shallots. The greens for the salad were washed and tossed in olive oil arranged on the plate with the marrow and some thinly sliced carrot and radish. To compliment the dish I made a vinaigrette of olive oil, lemon juice, salt and some cracked black pepper which was drizzled on to the plate to finish.