Parsley Salad

I first ate this salad with roasted marrow bones at London’s St. John restaurant. My version is adapted from chef-owner Fergus Henderson’s recipe in his book The Whole Beast: Nose to Tail Eating. Parsley mixed with the pale green leaves from celery hearts and peppery wild arugula cuts through the richness of the marrow. Be sure to use flat-leaf parsley. If the leaves