Recipes: Fiambre (Traditional Guatemalan Salad)

Recipes: Fiambre (Traditional Guatemalan Salad)

Recipes:  Fiambre (Traditional Guatemalan Salad)

Byron has talked about Guatemalan “Día de los muertos” in his blog.  The traditional dish of  this important holiday is Fiambre.  I would like to share the recipe with you in case you want to recreate this authentic Guatemalan dish at home.

FIAMBRE (Guatemalan Composed Salad)

Serves 12–16

Take away anything you don’t like. Add anything that you like.

INGREDIENTS

– DRESSING
¾ cup chopped parsley
6 scallions, roughly chopped
12″ piece ginger, sliced thin
1 clove garlic, sliced thin
½ cup olive oil
½ cup white wine vinegar
1 tbsp. Dijon mustard
Kosher salt and ground black pepper, to taste

(Additional herbs for option 2)
4 bay leaves
2 sprigs thyme
1 sprig oregano

– MEATS
1 lb. boneless, skinless chicken breasts, poached and cut into 1″ cubes
8 oz. cooked uncured chorizo sausage, cut into ¼″ slices
3 oz. salami, cut into ½″ strips
3 oz. ham, cut into ½″ strips
8 oz. hot dogs
8 oz. salted cow tongue

– FISH
1 can sardines
1 lb. medium head-on, un-peeled shrimp, boiled
1 can tuna

– EGG AND DAIRY
2 hard boiled eggs quartered
1 small queso fresco
8 oz. American cheese cut into strips
8 oz. feta

– VEGETABLES
1 lb. peeled Yukon gold potatoes, boiled and halved
4 oz. red beans, boiled until tender
4 oz. green beans, trimmed and boiled until tender
1 cup frozen peas
4 medium carrots, julienned 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 sliced or julienned
1 cabbage, shredded
1 small head green leaf lettuce, leaves separated
1 small head red leaf lettuce, leaves separated
8 oz. mushrooms
8 oz. olives green and black mixed
8 oz. Asparagus
1 bell pepper, sliced thin
1 lb. brussel sprouts
6 radish roses for garnish
1 jar heart of palm
1 small jar pickles
1 jar pickled baby corn
1 jar pickled onion
12 pacaya (palm tree blossoms from a Latino market)
2 tbsp. capers, drained
1 7-oz. jar pimientos, drained

INSTRUCTIONS
(1) Make dressing.
(Option 1)
Puree 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.

(Option 2)
Boil vinegar with herbs and spices. Put in fridge to cool.  Add mustard and olive oil to vinegar when it is served.

(2) Some people marinate the veggies in the dressing. Some just drizzle it on top.

(3) 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. 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.

This is the link to an interesting story about Fiambre. www.saveur.com

 

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