Chef Big DCharred Romanesco and broccoli florets tossed in a warm, emulsified roasted bone marrow vinaigrette with toasted hazelnuts and lemon zest.
Preheat your smoker or grill to 450°F (232°C). If using a smoker, use post-oak for a clean, aggressive smoke profile.
Place the split marrow bones on a tray and roast in the smoker until the marrow is bubbly and beginning to render, about 15-20 minutes.
Don't let it all melt away; you want softened marrow, not a puddle of oil.
While the bones roast, toss the Romanesco and broccoli florets with a touch of oil and salt. Place them directly over the heat source to achieve a deep char and 'bark' on the edges.
We want texture here—tender-crisp with burnt edges.
Scoop the warm marrow from the bones into a small bowl. Whisk in the minced shallots, dijon mustard, and sherry vinegar until a thick, creamy emulsion forms.
This is essentially a warm animal-fat mayo. Keep it moving.
Transfer the charred vegetables to a large warm bowl. Pour the marrow vinaigrette over them and toss aggressively to coat every crevice of the Romanesco.
Finish with the toasted hazelnuts and fresh lemon zest. Serve immediately while the fat is still fluid and stunning.
The key to this dish is the emulsification of the bone marrow into the vinaigrette. It creates a silkiness that coats the charred brassicas perfectly. If you can't find a proper offset smoker, a pellet grill at high heat works, but you'll miss that aggressive oak lick. Don't skip the lemon zest at the end; the acidity is the only thing keeping this much decadence in check.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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