Roasted Marrow Bones with Parsley Salad

This is one of those decadent dishes you shouldn't make very often, but it is SO good. Invite a few friends who don't value their hearts much to help eat it.

8 beef or veal marrow bone halves (with the cut along the axis), 3 to 4 inches long, roughly 3 lbs
2 C roughly chopped fresh Italian parsley
1/2 C sweet onion, thinly sliced
2 T capers, chopped
3 T extra virgin olive oil
~2 T fresh lemon juice
Coarse sea salt to taste

At least 8 1/2-inch-thick slices of crusty bread, toasted (try not to over toast, you want crunch, but also some chewiness. Think bruschetta, not crostini, and the rub down with a garlic clove might not be a bad idea.)

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop when the marrow is soft and spreadable but not liquifying and running out)

2. Meanwhile, combine parsley, onion and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.