Fiambre (Guatemalan All Saints' Day Salad)
In short: A cold, colorful platter of pickled vegetables, cured meats, cheese and eggs in a sweet and sour dressing, made for All Saints' Day. It takes about 2 h 20 min in total and makes 12 servings.
- Prep
- 1 h 30 min
- Cook
- 50 min
- Resting
- 12 h
- Total
- 2 h 20 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 395 kcal
Fiambre is the huge cold salad Guatemalan families make for 1 November, All Saints' Day, and share at family tables and cemeteries. Every household has its own version, but a classic one layers cooked vegetables with cured meats, cheeses, olives and eggs under a sweet and sour dressing. It is a make-ahead dish that rewards patience, since the vegetables need a night in the dressing. This version keeps the ingredient list manageable but still feeds a crowd.
Instructions
- Boil the beets in water for 40 minutes until a knife slides in easily. Cool, peel and cut into cubes.
- Boil the carrots and chayote for 8 minutes, the green beans for 4 minutes, the cauliflower for 3 minutes and the peas for 3 minutes, each in salted water. Plunge them into cold water and drain well.
- For the dressing, simmer the vinegar, water, sugar, bay leaves, cloves, peppercorns and salt for 5 minutes. Cool completely, strain, then whisk in the olive oil and mustard.
- Toss the carrots, chayote, green beans, peas, cauliflower, artichokes and red onion with about two thirds of the dressing. Put the beets in a separate bowl with the rest of the dressing so they do not stain everything. Cover both and chill for at least 8 hours.
- Next day, drain the vegetables, saving the dressing. Line a large platter with lettuce leaves and pile the vegetables on top.
- Arrange the chicken, ham, salami, sausage, cheese, eggs and olives in groups over the vegetables. Scatter with the capers and drizzle with a few spoonfuls of the saved dressing.
- Sprinkle with parsley and serve cold, keeping the platter in the fridge until just before serving.
Tips
- Traditional versions can have dozens of ingredients. Add what you like, such as pickled palm flowers, sardines or smoked sausage.
- Cut all the vegetables to a similar bite size and drain them well, or the platter will turn watery.
Questions and answers
Can I make fiambre ahead of time?
Yes. The vegetables need 8 to 24 hours in the dressing. Add the meats, cheese and eggs on the day you serve it.
How long does fiambre keep?
Keep it refrigerated and eat it within 3 days. Do not leave the platter out for more than 2 hours, because it contains meat, eggs and cheese.
Why is fiambre eaten on 1 November?
It is a family tradition for All Saints' Day, when Guatemalans remember their relatives and share a meal together. Each family has its own recipe.
How long does it take to make Fiambre (Guatemalan All Saints' Day Salad)?
About 2 h 20 min in total: 1 h 30 min of preparation and 50 min of cooking.
How many calories are in Fiambre (Guatemalan All Saints' Day Salad)?
About 395 kcal per serving, with 21 g of protein, 25 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 25 g |
| Fat | 23 g |
| Fiber | 5 g |
| Sugar | 14 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
