Wash the vegetables in a large bowl of cold water and blot dry. Trim the fennel of any stringy layers, and slice thinly crosswise. Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges. Peel the carrots and slice lengthwise. Cut the cauliflower into thin slices, or break it up into small florets. Separate the leaves of the Belgian endive and radicchio or Treviso. Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise. Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small. Clean the spring onions and slice in half lengthwise. Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display. Scatter the fava beans over the top. Rinse and fillet the anchovies. In a mortar, pound the garlic to a paste with a little salt and pepper. Add the anchovies and pound until roughly mashed. Warm the olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes. Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins. Yield: 6 to 8 servings Per serving: 5102 Calories (kcal); 534g Total Fat; (90% calories from fat); 21g Protein; 99g Carbohydrate; 248mg Cholesterol; 465mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 106 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9386 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3661g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 15655 (98%)|
|Amt Per Serving||% DV|
|Total Fat 1739.5g||2319 %|
|Saturated Fat 251.2g||1256 %|
|Monounsaturated Fat 830.8g|
|Polyunsanturated Fat 575.1g|
|Cholesterol 0mg||0 %|
|Sodium 1470.2mg||51 %|
|Potassium 6732.7mg||177 %|
|Total Carbohydrate 165g||49 %|
|Dietary Fiber 89g||356 %|
|Sugars, other 75.9g|
|Protein 43.7g||62 %|
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Calories per serving: 16044
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