Salads
Limón serrano: citrus, egg and cured meat salad
Make limón serrano with oranges, lemon, hard-boiled eggs and cured meats. Ingredients for 4 servings and an olive oil, garlic and wine dressing.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Salamanca, Spain
Ingredients
Salad
Dressing
Method
Gather the ingredients
Wash the oranges and lemon before peeling. Set out 4 eggs, 80 g Serrano ham, 60 g dry-cured chorizo, 25 g oil, 3 g peeled garlic and 15 ml wine. Check that both cured meats are labelled ready to eat; this preparation does not cook fresh chorizo.
Cook and cool the eggs
Place the eggs in a saucepan and cover with cold water by about 2 cm. Bring to a boil, then simmer gently for 12 minutes; both yolks and whites must be firm. Cool in cold water for about 5 minutes, peel and cut each egg into quarters. Allow approximately 15 minutes for cooking, including heating the water.
Peel and slice the citrus
Use a knife to remove the orange and lemon peel and white pith. Weigh out 500 g peeled orange and 100 g peeled lemon. Cut into slices or pieces about 5 mm thick, remove the seeds and collect any juice in a bowl for the dressing.
Slice the cured meats
Cut the 80 g Serrano ham into short strips and the 60 g dry-cured chorizo into thin rounds; remove the casing if it is not edible. Keep both chilled until assembly. Do not add salt: the cured meats already supply plenty.
Mix the dressing
Finely mince or grate the 3 g garlic. Mix with the 25 g oil, 15 ml white wine and all the juice collected from the citrus. Whisk with a fork until combined. The wine is added uncooked and retains alcohol.
Assemble the salad
Arrange the orange and lemon on a wide platter. Distribute the ham and chorizo, pour over the dressing and move gently without breaking up the citrus. Place the 16 egg quarters on top with their yolks visible.
Portion and serve
Divide into 4 servings, distributing citrus, cured meats and one egg per person. Serve freshly assembled. If not eating immediately, cover and refrigerate; use within 24 hours for the best texture. Do not leave at room temperature for more than 2 hours.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 servings, approximately 245 g
- Protein
- 15.5 g
- Carbohydrates
- 18 g
- Fat
- 18.3 g
- Saturated fat
- 4.9 g
- Fiber
- 3.7 g
- Sugars
- 13 g
- Sodium
- 626 mg
Estimate, not a laboratory analysis of this dish. Serrano ham and dry-cured chorizo are approximated using generic cooked cured ham and dry pork-and-beef salami records; sodium, fat and energy may vary considerably by brand. Check product labels for a more accurate estimate.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Limón serrano is a salad from the Sierra de Francia area of Salamanca, Spain. This version combines orange, a smaller amount of lemon, hard-boiled eggs, cured ham and dry-cured chorizo, dressed with olive oil, garlic and white wine. These proportions and instructions are an original proposal; local versions vary.
Makes 4 servings of approximately 245 g. Allow about 40 minutes from start to finish, including 5 minutes to cool the eggs. Use only dry-cured chorizo labelled ready to eat.
Frequently asked questions
How do I prevent a bitter limón serrano?
Remove all the white pith and seeds. Weigh the citrus after peeling and use 500 g orange to 100 g lemon.
Can I make it without wine?
Yes. Replace the 15 ml wine with the same amount of orange juice. Flavour and nutrition change slightly; the published estimate includes wine.
Can I use fresh chorizo?
This recipe uses ready-to-eat dry-cured chorizo. Fresh chorizo requires a different, complete cooking process and must not be served raw following these steps.
