This came in the Saveur newletter today and does't it look wonderful!! Wouldn't this be a caterer's delight to make and serve?????? 
Fiambre (Guatemalan Composed Salad)
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-cary creation. This recipe first appeared in our November 2011 issue along with Kent Black's story Saintly Salad
¾ cup chopped parsley
½ cup white wine vinegar
2 Tbs capers, drained
1 Tbs Dijon mustard
6 scallions, roughly chopped
1 7-oz. jar pimientos, drained
1 clove garlic, sliced thin
1 1-inch 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-inch 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 inch slices
8 oz cooked linguiça sausage, cut into 1/4 inch slices
4 oz green beans, trimmed and boiled until tender
3 oz salami, cut into 1/2 inch strips
3 oz ham, cut into 1/2 inch strips 1 cup frozen peas
4 medium carrots, cut into 1/2 inch rounds, boiled until tender
4 ribs celery, cut into 1/2 inch 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 Amazon.com)
1. Puree ½ 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 ¾ cup vinaigrette in a bowl. Toss beets with ¼ cup vinaigrette in another bowl. Cover both bowls; chill 30 minutes to blend flavors.
3. 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.
Yield: SERVES 12–16
Source
Source: Saveur Magazine
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edited to correct the 'inches'
Fiambre (Guatemalan Composed Salad)
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-cary creation. This recipe first appeared in our November 2011 issue along with Kent Black's story Saintly Salad
¾ cup chopped parsley
½ cup white wine vinegar
2 Tbs capers, drained
1 Tbs Dijon mustard
6 scallions, roughly chopped
1 7-oz. jar pimientos, drained
1 clove garlic, sliced thin
1 1-inch 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-inch 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 inch slices
8 oz cooked linguiça sausage, cut into 1/4 inch slices
4 oz green beans, trimmed and boiled until tender
3 oz salami, cut into 1/2 inch strips
3 oz ham, cut into 1/2 inch strips 1 cup frozen peas
4 medium carrots, cut into 1/2 inch rounds, boiled until tender
4 ribs celery, cut into 1/2 inch 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 Amazon.com)
1. Puree ½ 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 ¾ cup vinaigrette in a bowl. Toss beets with ¼ cup vinaigrette in another bowl. Cover both bowls; chill 30 minutes to blend flavors.
3. 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.
Yield: SERVES 12–16
Source
Source: Saveur Magazine
---------------
edited to correct the 'inches'
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
![[Image: 250px-Fiambre.JPG]](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Fiambre.JPG/250px-Fiambre.JPG)
