Fiambre

Ingredients

• 6 beets, sliced
• 6 carrots, sliced
• 4 cups green beans
• 1 cauliflower, cut in sections
• 1 cabbage, cut in fine long pieces
• 50 white pearl onions
• 1 lb Brussels sprout
• 4 cups peas
• 1 lb fava beans (fresh)
• 1/2 lb chickpeas (fresh)
• 2 cups corn (shelled)
• 25 fresh edible flowers (picayas, pickled date palm blossoms)
• 1/2 lb red beans (fresh)
• 1/2 lb white beans (fresh)
• 1 lb chicken (cooked, removed from bone in long strips)
• parsley
• herbs (Yerba buena)
• 1 quart vinegar
• 1 pint olive oil
• 6 tablespoons mustard
• pepper
• salt
• 5 tablespoons Worcestershire sauce
• 4 bay leaves
• thyme
• oregano
• 1 tablespoon nutmeg
• 4 ounces capers
• 2 eggs, boiled
• 1 lb red chorizo sausage, sliced
• 1 lb black chorizo sausage, sliced
• 1 lb yellow chorizo sausage, sliced
• 1 lb butifarra, sliced
• 1 lb hot dog, cooked and sliced (salchicha)
• 1 lb ham, cut in long strips
• 1 lb mortadella, cut in large cubes
• 1 lb salami, cut in large cubes
• 1 lb hot dog, cut lengthwise (salchicha)
• 2 lbs shrimp, cooked and peeled (optional)
• 6 ounces sardines in oil, cut in pieces (optional)
• 6 ounces sardines in tomato sauce, cut in pieces (optional)
• 6 ounces canned mackerel, cut in pieces (optional)
• 6 ounces salmon, cut in pieces (canned) (optional)
• 8 ounces pimientos (canned)
• 1/2 lb pickled onion
• 1/2 lb yellow cheese, sliced
• 3 heads lettuce
• 8 ounces asparagus (canned)
• 8 ounces baby corn
• radish