Fiambre (Guatemalan Cold Salad)
User Reviews
5
2 reviews
Excellent
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Prep Time
40 mins
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Cook Time
1 hr
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Rest Time
1 d
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Total Time
1 hr 40 mins
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Servings
8 people
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Course
Main Course, Salad
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Cuisine
South American, Guatemalan
Fiambre (Guatemalan Cold Salad)
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Fiambre is a traditional Guatemalan cold salad prepared with a variety of vegetables, meats and cheeses, that is mostly eaten on Día de los Muertos.
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Ingredients
Vegetables (a combination of)
- 3 carrot sliced or diced
- 2 cups green beans
- ½ cauliflower , cut in small florets
- ½ cabbage , thinly sliced
- 4 oz. asparagus
- 1 cup green peas
- 1 (14 oz) can beet sliced
- 1 cup corn canned
- 1 cup heart of palm
- 3 pacaya flowers (in jars or cans)
- ½ cup baby corn pickled
- ½ cup pearl onions pickled
- 4 tablespoons capers
- 12 green olives
- lettuce a few leaves
- 4 radish carved in roses (for garnish
Meats (a combination of)
- 4 oz. butifarra (sausage made with anis and other spices)
- 4 oz. cecina (dried smoked and salted beef)
- 12 oz. chicken breast , cooked
- 4 oz. chorizo Colorado (red chorizo sausage), sliced
- 4 oz. black chorizo sausage , sliced
- 4 oz. yellow chorizo sausage , sliced
- 4 oz. hot dog , cooked and sliced
- 4 oz. ham , cut in long strips
- 4 oz. longaniza (sausage with mint and chili pepper )
- 4 oz. salami , cut in large cubes
- 4 oz. mortadella , cut in large cubes
Eggs and Dairy (a combination of)
- 4 egg halved, hard-boiled
- ½ lb cheddar cheese , sliced
- 12 oz. queso fresco (fresh cheese), crumbled
- 12 oz. Zacapa cheese (or parmesan)
Caldillo (dressing)
- ½ parsley chopped, bunch
- 1 prig thyme
- 1 prig oregano
- 2 cups vinegar
- 1 cup olive oil
- 3 tablespoons mustard
- 2 tablespoons sugar
- ½ teaspoon black pepper
- salt (to taste)
Instructions
The day before
- Cook the vegetables separately (times are indicative, vegetables need to be cooked but still firm).
- Boil the sliced carrots for 10 to 12 minutes.
- Blanch the green beans for 5 minutes. Cut in 1-inch (2,5 cm) sections.
- Boil the cauliflower for 8 to 10 minutes.
- Blanch the cabbage for 5 minutes.
- Blanch the asparagus for 3 to 5 minutes. Cut half of them in 1-inch sections, and keep the rest to decorate the salad.
- Boil peas for 6 to 8 minutes.
- Boil the chicken in water seasoned with salt and pepper for about 20 minutes.
- Skim off the fat once it has cooled.
- Shred the cooked chicken and set aside.
- Keep some of the broth and mix in a blender with the vinegar, olive oil, mustard, parsley, thyme, oregano, sugar, salt and pepper. Simmer for 10 minutes then chill overnight.
- Combine all the cooked vegetables with the beets, hearts of palm, corn, and pour the dressing over them. Let them sit overnight in the refrigerator.
On the day of serving
- Boil the chorizo, as well as the sausages and meats that need to cooked.
- Mix the vegetables with the meats. Keep a few slices of ham (or other cold cuts) to decorate.
- Place lettuce leaves to cover a large serving platter.
- Arrange a layer of the vegetables and meats.
- Decorate with the asparagus, baby corn, capers, radishes, olives, hard-boiled eggs, ham and cheese.
- Serve chilled.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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