The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York. But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste. If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled. I often save the pooled dressing after the fennel is removed — another real cook’s treat — and drown my toast, lentils, bulgur or fregole pasta in it. You might like to, also. Featured in: Feast In New York City.
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|Serving Size: 1 recipe (7671g)|
|Recipe Makes: 1|
|Calories from Fat: 11440 (66%)|
|Amt Per Serving||% DV|
|Total Fat 1271.1g||1695 %|
|Saturated Fat 339.8g||1699 %|
|Monounsaturated Fat 577.6g|
|Polyunsanturated Fat 255g|
|Cholesterol 5520mg||1698 %|
|Sodium 5169.3mg||178 %|
|Potassium 14268.8mg||375 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 15.2g|
|Protein 1371g||1959 %|
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Calories per serving: 17323
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