CHRISTMAS SEAFOOD SALAD (CAPPON MAGRO)

Christmas Seafood Salad (Cappon Magro) image

Provided by Giada De Laurentiis

Time 50m

Yield 6 servings

Number Of Ingredients 19

1/3 cup white wine vinegar
2 teaspoons minced fresh rosemary leaves
1 1/2 teaspoons fresh lemon juice (about 1/2 a large lemon)
3 large cloves garlic, smashed, peeled and minced
Zest of 1 large lemon
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
12 ounces green beans, trimmed and halved crosswise
6 medium carrots, peeled and sliced diagonally into 1/3-inch-thick ovals
One 1 3/4-pound cauliflower, cut into florets (about 4 cups)
1/2 cup dry white wine
1 1/4 pounds cod fillets, cut into 1 1/2-inch cubes
1 1/4 pounds small clams, such as Manilla, scrubbed
1 1/4 pounds extra-large shrimp, peeled and deveined
Twelve 1/3-inch-thick slices country-style bread (such as Pan Rustique), toasted
3 cooked beets, cut into 6 to 8 wedges
Lemon wedges

Steps:

For the dressing: Whisk the vinegar, rosemary, lemon juice, garlic and lemon zest in a medium bowl until blended. Gradually whisk in the oil, salt and pepper.
For the vegetables: 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.
For the seafood: 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.