Warm Root Vegetable and Squid Salad with Bone Marrow and Lemon Vinaigrette

  • prep time1 min
  • total time 30 min
  • serves 2-3

Ask your local butcher for some beef bones, crank up that oven and see for yourself how versatile this ingredient can be! Recipe by Dan Clapson using a mystery ingredient - bone marrow - from a Chopped Canada challenge.

11 Ratings
Directions for: Warm Root Vegetable and Squid Salad with Bone Marrow and Lemon Vinaigrette



2 beef marrow bones

1 clove garlic, minced

1 lemon, zested and juiced

1 Tbsp extra virgin olive oil

1 tsp white wine vinegar

½ tsp sea salt

½ tsp ground black pepper


1 yellow onion, thinly sliced

4 parsnips, peeled and 1/2-inch sliced, approx. 2 1/2 cups

1 small celery root, leaves reserved, peeled, halved and 1/2-inch sliced, approx. 1 cup

1 ½ Tbsp extra virgin olive oil

1 tsp sea salt

1 tsp ground black pepper

½ tsp cayenne pepper

reserved marrow bone drippings

2 Tbsp canola oil

2 cup baby squid, thawed, halved and patted dry

reserved celery root leaves, loosely chopped, approx. 1 cup

salt and pepper, to taste



1. Preheat oven to 425ºF.

2. Place marrow bones in a small baking dish and let roast in oven for 20 minutes.

3. Remove from oven and transfer to rack to cool. Reserve excess drippings by pouring into a small bowl.

4. Once bones have cooled, scoop out as much marrow as possible into a medium bowl using a small spoon.

5. Add remaining vinaigrette ingredients to bowl and whisk everything together. Set aside for now.


1. Place the first 8 ingredients into a medium bowl and toss until well-coated.

2. Put root vegetable mixture into a medium-sized baking dish and roast in the pre-heated oven until they begin to caramelize, about 15-18 minutes.

3. While those are roasting, heat the canola oil in a large pan on medium-high heat.

4. Add the squid to the pan and cook until slightly browned, turning over once, approximately 3-4 minutes.

5. Set on top of paper towel to absorb any excess grease and then place into a medium serving dish.

6. Remove vegetables from oven and add to the serving dish along with chopped celery root leaves.

7. To serve: Pour vinaigrette over squid and vegetable mixture, tossing to coat. Season to taste with salt and pepper and serve warm.

See more: Vegetables, Beef, Main, Gourmet, Dinner, Seafood, Winter



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