Guatemalan Composed Salad (Fiambre)
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Loading... - Belle Rolland
- 15 Mar 2023
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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.
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
Instructions
STEP 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. Toss chicken, shrimp, potatoes, chorizo, linguiça, green beans, salami, ham, peas, carrots, celery, and cauliflower with 3⁄4 cup vinaigrette in a bowl. Toss beets with 1⁄4 cup vinaigrette in another bowl. Cover both bowls; chill 30 minutes to blend flavors. Arrange lettuce on bottom of a large platter; top with marinated meats and vegetables. Garnish with beets, cheese, gherkins, olives, radishes, eggs, and pacayas; sprinkle with remaining parsley. Read More…
