Christmas Seafood Salad Cappon Magro

Ingredients

• 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

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