Bone Marrow Croutons Salad
4 servings
40 minutes
Salad with bone marrow croutons is a true embodiment of French gastronomy, combining elegance and richness of flavors. The crispy-fried bone marrow becomes the centerpiece of this dish, featuring a tender, velvety texture and deep meaty aroma. Crispy croquettes harmonize with a refreshing mix of salad leaves dressed in a delicate vinaigrette made from raspberry syrup, mustard, and two types of vinegar. This dish is considered a delicacy in high-end restaurants in France and is perfect for both formal dinners and gastronomic explorations of rare and refined tastes. The balance of freshness, acidity, and rich oily depth makes this salad truly unforgettable.
1
Mix the syrup, mustard, vinegars and whisk with 175 ml of olive oil. Add crushed garlic, salt and pepper.
- Raspberry syrup: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Wine vinegar: 1 teaspoon
- Balsamic vinegar: 1 tablespoon
- Olive oil: 200 ml
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
Extract the brain from the butchered bones in advance and soak it in salted water for twelve hours. Slice it.
- Bone marrow: 140 g
- Salt: to taste
3
Pour flour into a plate, break an egg into another and whisk it, and pour breadcrumbs into a third. Season the egg with salt and pepper, and mix the breadcrumbs with mustard powder. Coat pieces of brain in flour, then dip in egg and breadcrumbs. Place in the refrigerator.
- Wheat flour: 30 g
- Chicken egg: 1 piece
- Breadcrumbs: 50 g
- Dry mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 100 degrees, place a baking tray inside. Heat the remaining olive oil in a pan. Sear the brain for two minutes on each side, transfer to the warmed baking tray, sprinkle with salt. Place in the oven.
- Olive oil: 200 ml
- Salt: to taste
5
Place the salad leaves in a bowl and dress with vinaigrette. Serve on plates and top each portion with a few hot croquettes.
- Mixed salad leaves: 700 g