4 thin slices |
rustic bread |
|
extra-virgin olive oil, for brushing and drizzling |
|
sea salt |
|
coarsely ground black pepper |
1 |
garlic clove, halved, for rubbing |
125g |
New-style chimichurri |
2cm |
thick slices of deboned marrow, rinsed and soaked in iced water for 30 minutes to draw out the blood and discolourations |
3 |
eschalots, thinly sliced into rings |
1 large handful |
flat-leaf parsley |
1-2 |
pickled jalapenos, sliced |
|
baby breakfast radishes, to garnish |