Guatemalan Composed Salad Fiambre

Ingredients

• 3⁄4 cup chopped parsley
• 1⁄2 cup white wine vinegar
• 2 tbsp. capers, drained
• 1 tbsp. Dijon mustard
• 6 scallions, roughly chopped
• 1 (7-oz.) jar pimientos, drained
• 1 clove garlic, sliced thin
• 1 (1″) piece ginger, sliced thin
• 1 cup olive oil
• Kosher salt and ground black pepper, to taste
• 1 lb. boneless, skinless chicken breasts, poached and cut into 1″ cubes
• 1 lb. medium head-on, un-peeled shrimp, boiled
• 1 lb. peeled Yukon gold potatoes, boiled and halved
• 8 oz. cooked uncured chorizo sausage, cut into 1/4″ slices
• 8 oz. cooked linguiça sausage, cut into 1/4″ slices
• 4 oz. green beans, trimmed and boiled until tender
• 3 oz. salami, cut into 1/2″ strips
• 3 oz. ham, cut into 1/2″ strips
• 1 cup frozen peas
• 4 medium carrots, cut into 1/2″ rounds, boiled until tender
• 4 ribs celery, cut into 1/2″ slices, boiled until tender
• 1 head cauliflower, cut into florets, boiled until tender
• 4 medium beets, roasted, peeled, and quartered
• 1 small head green leaf lettuce, leaves separated
• 1 small head red leaf lettuce, leaves separated
• 8 oz. farmer’s cheese or feta
• 3 oz. mini gherkins, drained
• 3 oz. Spanish olives, pitted
• 5 radishes, quartered
• 4 boiled eggs, quartered
• 3 pacayas (palm tree blossoms, available from Amazon.com)

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