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Christmas Seafood Salad (Cappon Magro) (Giada De Laurentiis) Recipe

Christmas Seafood Salad (Cappon Magro) (Giada De Laurentiis) Recipe

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Christmas Seafood Salad (Cappon Magro) (Giada De Laurentiis)

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Ingredients:

Serving

1/3 cup white wine vinegar
2 tsp minced fresh rosemary leaves
1 1/2 tsp fresh lemon juice
3 large cloves garlic , smashed, peeled and minced
zest of 1 large lemon
1 cup extra-virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp kosher salt
12 oz green beans, trimmed and halved crosswise
6 medium carrots, peeled and sliced diagonally into 1/3-inch-thick ovals
1 1 3/4- lb cauliflower, cut into florets (about 4 cups)
1/2 cup dry white wine
1 1/4 lb cod fillets, cut into 1 1/2-inch cubes
1 1/4 lb small clams , such as manilla, scrubbed
1 1/4 lb 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

Directions:

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.
Cook's Note: 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 running water and cut each into 6 or 8 wedges. Alternatively, place the beets in a large microwave-safe bowl. Add 1 cup of water. Cover with plastic wrap and cook on high power until tender, about 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	895.02 Kcal (3747 kJ)
Calories from fat	525.33 Kcal
		% Daily Value*
Total Fat	58.37g	90%
Cholesterol	127.55mg	43%
Sodium	2660.15mg	111%
Potassium	1162.94mg	25%
Total Carbs	50.88g	17%
Sugars	9.65g	39%
Dietary Fiber	7.78g	31%
Protein	40.93g	82%
Vitamin C	76.1mg	127%
Vitamin A	0.6mg	20%
Iron	3.7mg	21%
Calcium	153.8mg	15%

Amount Per 100 g
Calories	140.86 Kcal (590 kJ)
Calories from fat	82.68 Kcal
		% Daily Value*
Total Fat	9.19g	90%
Cholesterol	20.07mg	43%
Sodium	418.66mg	111%
Potassium	183.03mg	25%
Total Carbs	8.01g	17%
Sugars	1.52g	39%
Dietary Fiber	1.22g	31%
Protein	6.44g	82%
Vitamin C	12mg	127%
Vitamin A	0.1mg	20%
Iron	0.6mg	21%
Calcium	24.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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