Fiambre — Print Recipe — The Culinary Codex

A monumental cold salad of dozens of ingredients including sausages (beef), pickled vegetables, cheeses, and cold cuts assembled only once a year for Guatemala's Day of the Dead.

Ingredients

200g green beans, blanched
200g beets, cooked and cubed
200g cauliflower florets, blanched
200g carrots, julienned
200g cabbage, shredded
200g beef deli slices or beef cold cuts
200g fresh cheese, cubed
100g pickled baby corn
100g pickled onions
100g olives
4 hard-boiled eggs, quartered
1 cup curtido (pickled cabbage)
Dressing: 1 cup olive oil, 1/2 cup white vinegar, 2 tbsp mustard, salt, pepper

Instructions

1 Prepare all vegetables: blanch green beans, cauliflower; cook beets; julienne carrots; shred cabbage.
2 Slice beef cold cuts and cube cheese into uniform pieces.
3 Prepare the dressing by whisking olive oil, vinegar, mustard, salt, and pepper.
4 On a massive platter, arrange vegetables in sections or layers. Add cold cuts and cheese.
5 Top with hard-boiled eggs, olives, pickled onions, and baby corn.
6 Drizzle dressing over the entire platter. Refrigerate until ready to serve.

Did You Know?

Some elaborate fiambres contain over 50 ingredients, and every family guards their recipe like a state secret, competing silently with neighbors each November 1st.