2 cups extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard, plus 1 tablespoon
1/4 cup lemon juice
1 tablespoon chopped tarragon leaves
1/2 cup celery
1/4 cup fennel
1/2 cup red onion
8 medium shrimp
8 ounces good lump crab
4 ounces scungillli
Sea salt and freshly cracked black pepper
6 ounces calamari
8 ounces buttermilk
2 cloves garlic
*2 egg yolks
3 white anchovies
1 teaspoon Calabrian chili powder
1 teaspoon lemon zest
1 cup all-purpose flour
1 cup rice flour
Oil, for frying
Baby arugula, for garnish
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