NYT Cooking: The marinade here — a classic Sauce Victor, though ours is partic…
NYT Cooking: 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…
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