12.3 inch thick bread country-style toasted (such as Pan Rustique)
6 medium carrots peeled sliced
1.8 pound cauliflower cut into florets ( 4 cups)
1.3 pounds clams such as manilla, scrubbed
1.3 pounds filets cut into 1 1/2-inch cubes
0.5 cup cooking wine dry white
2 teaspoons rosemary leaves fresh minced
3 large cloves garlic minced peeled smashed
12 ounces green beans trimmed halved
1 tablespoon kosher salt
1 teaspoon kosher salt
1.5 teaspoons juice of lemon fresh ()
6 servings lemon wedges
1 lemon zest
1 cup olive oil extra-virgin
1.3 pounds shrimp deveined peeled
0.3 cup citrus champagne vinegar
Equipment
bowl
whisk
pot
slotted spoon
Directions
Watch how to make this recipe.
Whisk the vinegar, rosemary, lemon juice, garlic and lemon zest in a medium bowl until blended. Gradually whisk in the oil, salt and pepper.
Add enough cold water to a heavy large pot to reach a depth of 2 inches. Bring the water to a boil over medium-high heat and add the salt.
Add the green beans, carrots and cauliflower. Cook until crisp-tender, 5 minutes. Using a slotted spoon, remove the vegetables and place in a bowl to cool.
Add the wine to the vegetable cooking water. Adjust the heat so the liquid is barely simmering.
Add the cod and simmer until cooked through, about 5 minutes. Using a slotted spoon, remove the cod and set aside.
Add the clams and shrimp to the pot. Cover and cook until all the clams have opened and the shrimp are cooked through and opaque in the center, 4 to 5 minutes. Discard any unopened clams.
Remove the pot from the heat.
To assemble the salad: Arrange the carrots, green beans and cauliflower on a large platter. Arrange the shrimp, clams and cod on top.
Drizzle with half of the dressing. Arrange the lemon wedges and beets around the edge of the platter
Serve the cappon magro with toasted bread and the remaining dressing alongside.
