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With some good bread and a glass of wine, a large portion of this hearty salad can serve as a main course.

Source: Martha Stewart Living, August 1992



Cook's Notes

To make clarified butter, melt 1/2 pound (2 sticks) of unsalted butter in a saucepan over low heat. Skim off any foam, then strain into a bowl through two layers of cheesecloth. Discard any watery residue at the bottom of the pan. Clarified butter can be stored in the refrigerator for 1 month or in the freezer for up to 6 months.

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