8 3"-4"-long pieces veal marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers
Coarse gray sea salt and freshly ground black pepper
4 1/2"-thick slices rustic white bread, toasted
4 long, thin spoons (we just used bread knives)
Preheat oven to 450°. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.