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Moroccan Bone Marrow Toast with Fresh Salad

Moroccan Bone Marrow Toast with Fresh Salad

Imported by Sara R on SeeMeCook

Roasted bone marrow seasoned with olive oil, salt, and pepper, served beneath toasted sourdough and a fresh Moroccan-style salad of tomatoes, peppers, onion, parsley, and roasted garlic.

2 servings45 minMiddle Eastern

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Ingredients

  • Bone marrow (Use marrow bones; quantity not stated in the source.)
  • Olive oil (For seasoning the marrow and dressing the salad; amount not stated.)
  • Salt (To taste.)
  • Black pepper (To taste.)
  • Sourdough bread (Sliced and toasted; amount not stated.)
  • Cherry tomatoes (For the fresh salad; amount not stated.)
  • Red bell pepper (For the fresh salad; amount not stated.)
  • Onion (For the fresh salad; amount not stated.)
  • Fresh parsley (For the fresh salad; amount not stated.)
  • Vinegar (For the salad dressing; amount not stated.)
  • Garlic (One roasted head is shown/referenced; the exact quantity is not stated.)

Steps

  1. 1

    Season the bone marrow with olive oil, salt, and pepper.

  2. 2

    Roast the seasoned bone marrow in the oven for 30 minutes. The source does not state an oven temperature.

  3. 3

    Toast slices of sourdough bread.

  4. 4

    Prepare the fresh salad with cherry tomatoes, red bell pepper, onion, parsley, salt, pepper, vinegar, and olive oil.

  5. 5

    Roast a head of garlic until softened; the source does not specify the oven temperature or roasting time for the garlic.

  6. 6

    Place the roasted bone marrow underneath and top or serve it with the fresh salad and toasted sourdough.

Notes

The source provides no ingredient quantities, serving size, or oven temperature. The transcript and on-screen text indicate that the marrow is served underneath the salad, with toasted sourdough and roasted garlic.

Nutrition per serving

0Calories
0gProtein
0gCarbs
0gFat
0gFiber
  • main
  • appetizer
  • Moroccan-inspired
  • roasted
  • oven-baked
  • toast
  • salad

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