Entree: Guatemala – National Cuisine – Fiambre (Cold layered Guatemalan platter of assorted cooked meats, pickled vegetables, eggs and olives dressed in vinaigrette)

Serving Size: 8

Approximate Time

Prep 50 min

Cook 0 min

Additional 6 hrs

Total 6 hrs 50 min

Ingredients

- 2 cooked chicken breasts, shredded, approx. 12 oz (340 g)
- 8 oz (225 g) cooked ham, sliced
- 6 oz (170 g) roast pork, sliced
- 6 oz (170 g) cooked salami or chorizo, sliced
- 6 hard-boiled eggs, chopped, approx. 10 oz (280 g)
- 2 cups (340 g) pickled beets, sliced
- 1 1/2 cups (225 g) cooked carrots, sliced
- 2 cups (200 g) cooked cauliflower florets
- 3 cups (480 g) boiled potatoes, cubed
- 1 cup (150 g) pickled pearl onions
- 3/4 cup (120 g) pitted green olives, halved
- 2 tbsp (30 ml) capers
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) red wine vinegar
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) granulated sugar
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 2 bay leaves
- Lettuce leaves for serving

Instructions

1. Prepare proteins and vegetables: if not already cooked, boil chicken breasts until cooked through, cool and shred; boil potatoes until tender and cube; blanch cauliflower and carrots until tender-crisp; hard-boil eggs and peel.
2. If using raw beets or carrots for pickling, quick-pickle by simmering 1/2 cup (120 ml) red wine vinegar with 1/2 cup (120 ml) water, 1 tbsp (15 ml) sugar and a pinch of salt, pour over sliced beets and carrots and cool. Otherwise use prepared pickled vegetables.
3. Make the vinaigrette by whisking together 1/2 cup (120 ml) olive oil, 1/2 cup (120 ml) red wine vinegar, 2 tbsp (30 ml) Dijon mustard, 2 tbsp (30 ml) sugar, 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper until emulsified. Remove any bay leaves used for quick-pickles.
4. In a very large shallow serving dish or platter, arrange a base layer of lettuce leaves to line the dish. Begin layering: spread the cubed potatoes evenly, drizzle a few tablespoons of vinaigrette and gently toss to coat.
5. Add a layer of shredded chicken, drizzle more vinaigrette, then arrange sliced ham, roast pork and salami in overlapping rows. Distribute sliced pickled beets, carrots and cauliflower across the meats.
6. Scatter pickled pearl onions, halved olives and capers evenly. Add chopped hard-boiled eggs on top and sprinkle with chopped cilantro and parsley. Taste and adjust salt and pepper; drizzle remaining vinaigrette over the assembled fiambre.
7. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and for the vinaigrette to marry with the components.
8. Before serving, arrange any remaining whole olives or decorative slices of cheese if desired, remove lettuce lining from under portions if preferred, and serve chilled in slices or spooned portions.