Christmas Seafood Salad (Cappon Magro)


6 servings
⅓ cup white wine vinegarwhite wine vinegar
2 teaspoons minced fresh rosemary leavesfresh rosemary2
1 ½ teaspoons fresh lemon juice (about ½ a large lemon)lemon juice1 ½
3 large cloves garlic, smashed, peeled and mincedgarlic clove3
Zest of 1 large lemonlemon(s)1
1 cup extra-virgin olive oilextra-virgin olive oil1
1 teaspoon kosher saltkosher salt1
1 teaspoon freshly ground black pepperfreshly ground black pepper1
1 tablespoon kosher saltkosher salt1
12 ounces green beans, trimmed and halved crosswisegreen beans12
6 medium carrots, peeled and sliced diagonally into ⅓-inch-thick ovalscarrots6
One 1 ¾-pound cauliflower, cut into florets (about 4 cups)cauliflower1 ¾
½ cup dry white winedry white wine½
1 ¼ pounds cod fillets, cut into 1 ½-inch cubescod fillets1 ¼
1 ¼ pounds small clams, such as Manilla, scrubbedManila clams1 ¼
1 ¼ pounds extra-large shrimp, peeled and deveinedshrimp, jumbo1 ¼
Twelve ⅓-inch-thick slices country-style bread (such as Pan Rustique), toastedcountry-style bread12
3 cooked beets, cut into 6 to 8 wedgesbeet(s), red3
Lemon wedgeslemon(s)1


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.

cook's notes

To cook beets, place them in a medium saucepan. Fill the saucepan with water until the beets are covered. Bring to a boil, then lower the heat to a simmer. Cover and simmer until the beets are cooked through, about 30 minutes. Peel the beets under cold ru
This recipe has also appeared in:


Already registered? Click to login.

Register with my site and you'll get exclusive access to more recipes as well as cool
website features like the "recipe box" and "grocery list"!

* required field

email address*    
password (min. 6 characters) *    
first name*  
last name*  
zip code