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An elaborate Ligurian seafood and vegetable pyramid layered over hardtack is a stunning centerpiece. This high protein mediterranean salad is a fresh, healthy showpiece for special family celebrations.
Boil the potatoes and carrots together in lightly salted water over medium heat until just tender, about 18–20 minutes. Remove, cool, and cut into thick slices.
Blanch the beets, green beans, celery, and artichoke hearts each separately in boiling water for 3–5 minutes until crisp-tender, then immediately transfer to an ice bath to stop cooking.
Poach the shrimp, white fish, and lobster tail gently in simmering water with a touch of salt for 2–3 minutes per seafood type, taking care not to overcook; transfer to a towel to drain.
Soak hardtack biscuits briefly in a mixture of 1 tbsp red wine vinegar and water until just softened but not soggy, then arrange in a single layer as the base on a large platter.
Layer the cooked vegetables and seafood over the hardtack in alternating, decorative layers, finishing with sliced hard-boiled eggs on top for visual appeal.
For the green sauce, blend together parsley, olive oil, anchovy fillets, capers, lemon juice, remaining vinegar, salt, and black pepper until smooth.
Drizzle the green sauce generously over the pyramid, allowing it to soak into each layer. Chill for at least 1 hour for flavors to meld before serving.
