Marrow Croutons

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Los Angeles Times


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1 hour, 15 minutes, plus soaking time for the marrow

4 to 6

Extracting and soaking the marrow

About 2 1/2 pounds center cut beef or veal leg bones, cut crosswise into 1/2-inch slices

Coarse sea salt

on the counter at room temperature for about 15 minutes; the marrow should just begin to soften slightly. Now run a small, flexible knife between the marrow and bone at each end, to free the marrow from the bone as much as possible. Pick up the bone and,

from the marrow, place the extracted marrow in a bowl of ice water with 1 teaspoon of coarse sea salt per cup. Refrigerate for 12 to 24 hours, changing the water 4 to 6 times and replacing the salt each time. Drain and refrigerate until you are ready to c

Haralds' vinaigrette

1 tablespoon raspberry syrup

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon wine vinegar

Coarse sea salt and freshly ground black pepper

3/4 cup extra-virgin olive oil

1/2 clove garlic, crushed

whisk together the raspberry syrup, Dijon mustard, and vinegars. Season with salt and pepper and slowly whisk in the olive oil. Add the garlic clove and whisk again. This makes about 1 cup vinaigrette, more than is needed for the remainder of the recipe;

Salad and assembly

About 5 ounces cold bone marrow slices, extracted and soaked

Fine sea salt and freshly ground black pepper

1/4 cup flour

1 egg, beaten

1 teaspoon mustard powder

2/3 cup fresh bread crumbs

Olive oil or lard

10 to 12 cups mixed salad greens

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