Fiambre (Guatemalan Composed Salad)

By Saveur
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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

¾ cup chopped parsley

½ 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 ¼″ slices

8 oz. cooked linguiça sausage, cut into ¼″ slices

4 oz. green beans, trimmed and boiled until tender

3 oz. salami, cut into ½″ strips

3 oz. ham, cut into ½″ strips

1 cup frozen peas

4 medium carrots, cut into ½″ rounds, boiled until tender

4 ribs celery, cut into ½″ 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, available from

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