内容摘要：His dominating victory at Kansas Speedway, where he led 221 of 267 laps on Sunday, was his third Cup Series win of the season, and it moved him into first place in the points standings. Larson also has won two of his three Xfinity starts, one of his two Truck races, and he has a win and three top-five finishes in five sprint car features in the High Limit series.

His dominating victory at Kansas Speedway, where he led 221 of 267 laps on Sunday, was his third Cup Series win of the season, and it moved him into first place in the points standings. Larson also has won two of his three Xfinity starts, one of his two Truck races, and he has a win and three top-five finishes in five sprint car features in the High Limit series.

2 tablespoons light corn syrup1 1/8 cups heavy cream, very cold

In a small bowl, stir together the sugar, milk powder, and xanthan gum.In a medium pot, stir together the whole milk and corn syrup. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and reducing the heat if necessary to prevent a simmer, just until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat. Add the cold cream and stir until fully combined.Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir well before using.

The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw completely and stir well before using.Makes about 1 ½ cups

4 tablespoons (½ stick) unsalted butter, at room temperature

2 tablespoons granulated sugar2 tablespoons pomegranate molasses

2 tablespoons extra-virgin olive oil4 teaspoons whole-grain mustard OR 1 tablespoon Dijon mustard

Kosher salt and ground black pepper1 small head romaine lettuce (about 12 ounces), cut crosswise into 2- to 3-inch pieces