A wood reamer is something I would be lost without. It is so easy to use when juicing a lemon or lime. In fact for bridal shower gifts I try to package up a roasting/grilling package of a wood lemon reamer, carving knife, small cutting board, wood carving board, William Sonoma Grilling & Roasting cook book, and a microplane.
My reamer has lasted a very long time. I haven’t seen them in other places except William Sonoma.
I use lemon juice and lime juice in a lot of recipes – a lot- such as salad dressings, cookies, icings, marinades, main dishes, cakes and on and on. While not the work horse of the kitchen this little tool makes my life easier.
How do you use it? A fresh lemon or lime is stiff, difficult to soften up. To make it a little easier to juice the fruit roll the lemon or lime on your cutting board till you feel it soften up. Slice the fruit in half, use a glass bowl to catch the juice and drill the reamer into the center of the fruit. You’ll need to remove the seeds. How easy is that?
Light Side Salad
Lemon Vinaigrette Dressing
- ½ cup extra LIGHT olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon balsamic vinegar
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
Add all the ingredients in a small bowl. Using a whisk emulsify the dressing.
- ½ pound cleaned Crimini mushrooms sliced thin.
- 2 celery stalks slice thin
- 1 carrot sliced thin
- ½ pound of arugula washed and drained
Combine all the ingredients. Toss with dressing. Serve immediately.
Mangiere bene! (Eat well)