Ingredients

Dressing:

• 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

Vegetables:

• 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)

Seafood:

• 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

Directions

Notes

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.