2 large egg yolks
1 1/2 tablespoons white wine vinegar
1 cup canola oil, plus more for oiling the pan and frying
4 cloves garlic, thinly sliced, plus 3 whole cloves garlic
Kosher salt
1 pound haricots verts
2 small heads frisee, stems removed
2 heads little gem lettuce, leaves separated
1/2 head radicchio, cored and sliced
4 branzino fillets, skin on, cut on either end diagonally
Extra-virgin olive oil, for cooking
1 shallot, diced
8 ounces calamari tubes and tentacles, cleaned, tubes sliced into rings
8 ounces rock shrimp
1/2 cup white wine
1/4 cup capers, drained
1 small bunch fresh parsley, stems removed
Micro parsley, for garnish
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