In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes. In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified. In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight. Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables. (Use wooden picks to secure lettuce cones if necessary.) Serves 6. Gourmet March 1995 Per serving: 1360 Calories (kcal); 110g Total Fat; (70% calories from fat); 12g Protein; 93g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3833 (100%)|
|Amt Per Serving||% DV|
|Total Fat 432.6g||577 %|
|Saturated Fat 62.1g||310 %|
|Monounsaturated Fat 207.9g|
|Polyunsanturated Fat 142.8g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 67.8mg||2 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 0.5g|
|Protein 0.6g||1 %|
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Calories per serving: 3833
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