Guatemalan Composed Salad

Guatemalan Composed Salad

Serves 12–16

Ingredients

• ¾ cup chopped parsley
• ½ 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 ¼″ slices
• 8 oz. cooked linguiça sausage, cut into ¼″ slices
• 4 oz. green beans, trimmed and boiled until tender
• 3 oz. salami, cut into ½″ strips
• 3 oz. ham, cut into ½″ strips
• 1 cup frozen peas
• 4 medium carrots, cut into ½″ rounds, 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 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)

Instructions

1. Puree ½ cup 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. 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.

Source: saveur