Limón Serrano, also known as Limón de Fraga or Limón Serraniego, is a traditional salad dish originating from the Sierra de Francia region of Salamanca, Spain. It is a unique combination of citrus fruits, chorizo, eggs and sometimes other ingredients, which creates a refreshing and tasty salad. This is not an original recipe from El Cuaderno Azul, but a recent discovery that we include because it is certainly a surprising choice of textures and flavours. If you make it, please let me know what you think in the comments.
Ingredients:
- 3 lemons
- 2 oranges
- 2 eggs
- 100 g pork mince
- 2 pork tenderloin medallions
- 1 large garlic clove
- 3 slices of Iberian ham
- Olive oil
- Wine vinegar
- Salt
Instructions:
- Cook the eggs: Boil the eggs in salted water with a dash of vinegar for about 12 minutes. Cool in cold water, peel and cut into squares.
- Prepare the citrus fruits: Peel the lemons and oranges (remove the peel and membrane) and arrange the segments on plates.
- Cook the meat: Heat a little olive oil in a frying pan and cook the pork tenderloin medallions on both sides. Remove and set aside. In the same oil, lightly fry the pork mince and minced garlic.
- Assemble the salad: Place the mince and the hard-boiled eggs on top of the diced citrus fruit. Add the sirloin steak and the chopped Iberian ham.
- Dressing: Season with salt, the oil with garlic and a little wine vinegar to taste.
Advice:
- For a spicier salad, use a spicy chorizo.
- You can also add other ingredients to the salad, such as chopped bell peppers, green olives or capers.
- If you don't have hard-boiled eggs, you can use fried eggs instead.
- Leftovers can be stored in the refrigerator for up to 2 days.
Enjoy this refreshing and tasty Lemon Serrano salad!
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