LONG marrow bones, beef or veal ,split lengthwise. They don’t have to be the same length, it makes for better presentation if they are not.
1 large, leafy bunch of celery. You’ll need enough to yield 1 ½ cups when chopped. You will be only using the tops here so save the rest for braising or tuna salad or something.
salt packed capers, rinsed.
Good olive oil for the bones as well as the for the salad
Four slices of white bread, crusts removed
Fleur de sel or other coarse sea salt