bob-the-cook: Fiambre, which means “served cold” is eaten only in Guatemala on All Saint’s Day. Though its origins are murky, as families took dozens of little dishes to the cemetery, over time they got mixed together, resulting in this easier-to-carry creation.
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serves 12-16
**Ingredients**
* 3⁄4 cup chopped parsley
* 1⁄2 cup white wine vinegar
* 2 tbsp. capers, drained
* 1 tbsp. Dijon mustard
* 6 scallions, roughly chopped
* 1 (7-oz.) jar pimientos, drained
* 1 clove garlic, sliced thin
* 1 (1″) piece ginger, sliced thin
* 1 cup olive oil
* Kosher salt and ground black pepper, to taste
* 1 lb. boneless, skinless chicken breasts, poached and cut into 1″ cubes
* 1 lb. medium head-on, un-peeled shrimp, boiled
* 1 lb. peeled Yukon gold potatoes, boiled and halved
* 8 oz. cooked uncured chorizo sausage, cut into 1⁄4″ slices
* 8 oz. cooked linguiça sausage, cut into 1⁄4″ slices
* 4 oz. green beans, trimmed and boiled until tender
* 3 oz. salami, cut into 1⁄2″ strips
* 3 oz. ham, cut into 1⁄2″ strips
* 1 cup frozen peas
* 4 medium carrots, cut into 1⁄2″ rounds, boiled until tender
* 4 ribs celery, cut into 1⁄2″ slices, boiled until tender
* 1 head cauliflower, cut into florets, boiled until tender
* 4 medium beets, roasted, peeled, and quartered
* 1 small head green leaf lettuce, leaves separated
* 1 small head red leaf lettuce, leaves separated
* 8 oz. farmer’s cheese or feta
* 3 oz. mini gherkins, drained
* 3 oz. Spanish olives, pitted
* 5 radishes, quartered
* 4 boiled eggs, quartered
* 3 pacayas (palm tree blossoms)
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**Instructions**
1. Puree 1⁄2 cup parsley, vinegar, capers, mustard, scallions, pimientos, garlic, and ginger in a blender. Drizzle in oil until emulsified; season with salt and pepper and set vinaigrette aside.
2. Toss chicken, shrimp, potatoes, chorizo, linguiça, green beans, salami, ham, peas, carrots, celery, and cauliflower with 3⁄4 cup vinaigrette in a bowl. 3. Toss beets with 1⁄4 cup vinaigrette in another bowl. Cover both bowls; chill 30 minutes to blend flavors.
4. Arrange lettuce on bottom of a large platter; top with marinated meats and vegetables.
5. Garnish with beets, cheese, gherkins, olives, radishes, eggs, and pacayas; sprinkle with remaining parsley.
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This Recipe Is Published **Here** **>>>>>>>** https://www.saveur.com/article/Recipes/Fiambre-Guatemalan-Salad
jefflan: This is bloody genius!
This is more like an upper class type of Fiambre, I reckon. I grew up in Guatemala, and remember that middle class families stick to “embutidos”, which are different types of hams and maybe some chicken. But yours looks so good nevertheless. Thank you for sharing it!
ChancethePotter: I read this as “compost salad” and became very concerned
alainamazingbetch: Looks great but serious question; can you eat those shrimp heads?
rat-baby: This looks so fancy 😍 how long does it take to prepare the whole thing?