Guatemalan Fiambre Salad

For the Dressing/Marinade:

• 3/4 cup chopped parsley
• 1/2 cup white vinegar or champagne vinegar
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• 6 green onions, chopped
• 1 clove garlic
• 1 piece fresh ginger (1 inch) peeled and chopped
• 1 tablespoon honey, if needed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup olive oil

For the Salad:

• 1 pound chicken breast, poached and cut into bite sized pieces
• 1 pound medium shrimp, cooked
• 3 ounces Spanish chorizo (cooked and uncured) sliced into strips
• 8 ounces longaniza sausage or linguica sausage, cooked and sliced
• 3 ounces salami, sliced
• 4 ounces ham, sliced into strips
• 4 ounces mortadella, cut into strips
• 1 small round of queso fresco, crumbled
• 1/2 pound Parmesan Cheese or zacapa, shredded
• 1 head red leaf lettuce
• 1 head green leaf lettuce
• 1 pound small golden potatoes, cut into bite size pieces
• 1 head cauliflower, cut into florets
• 1/2 pound asparagus cut into 1- to 2-inch pieces
• 1 pound frozen mixed vegetables, carrots, corn, peas and green beans
• 12 ounces pickled beets, drained
• 4 hard boiled eggs, sliced or wedged
• 5 radishes, cut decoratively for garnish
• 3 ounces Spanish olives
• 3 ounces mini gherkins
• 2-3 pacayas, cut into pieces
• 1 bay leaf
• 1 teaspoon dried thyme