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1
For the dressing: Whisk the vinegar, rosemary, lemon juice, garlic and lemon zest in a medium bowl until blended.
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2
Gradually whisk in the oil, salt and pepper.
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3
For the vegetables: Add enough cold water to a heavy large pot to reach a depth of 2 inches.
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4
Bring the water to a boil over medium-high heat and add the salt.
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5
Add the green beans, carrots and cauliflower.
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6
Cook until crisp-tender, 5 minutes.
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7
Using a slotted spoon, remove the vegetables and place in a bowl to cool.
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8
For the seafood: Add the wine to the vegetable cooking water.
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9
Adjust the heat so the liquid is barely simmering.
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10
Add the cod and simmer until cooked through, about 5 minutes.
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11
Using a slotted spoon, remove the cod and set aside.
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12
Add the clams and shrimp to the pot.
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13
Cover and cook until all the clams have opened and the shrimp are cooked through and opaque in the center, 4 to 5 minutes.
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14
Discard any unopened clams.
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15
Remove the pot from the heat.
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16
To assemble the salad: Arrange the carrots, green beans and cauliflower on a large platter.
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17
Arrange the shrimp, clams and cod on top.
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18
Drizzle with half of the dressing.
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19
Arrange the lemon wedges and beets around the edge of the platter
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20
Serve the cappon magro with toasted bread and the remaining dressing alongside.
