« Fennel | Main



Feed You can follow this conversation by subscribing to the comment feed for this post.

I keep coming back to this entry, trying to taste the lemons segments in my mind. I add supremed orange or grapefruit to savory dishes with no hesitation*.

But actual chunks of lemon? It seems a little... puckery, even for a lemon lover like me. But I can't imagine you'd suggest something as puckery as I'm imagining... so I'll just have to try it next time I make a bean salad.

*Rather, I do when I'm dining alone: The Fella has qualms about pulp.

It is definitely crucial that you cut/break the supremes into smaller pieces. I say thirds above, but for a large lemon you might want to break each wedge into four or more. Then they get broken up a bit more, even, in the mixing.

I am going to push past my qualms and try it --- maybe on a lentil salad, because the Fear of Puckering makes me think of Robert McCloskey's Lentil, in which Old Sneep sucks loudly on a lemon, hoping to quell the marching band's song through vicarious puckering. The titular Lentil saves the day, of course!

Maybe I'm missing something but why is this better than just squeezing some lemon juice?

The lemon pieces are more intensely lemony, in exciting little bursts when you bite them.

I am so glad I landed on your site. Your suggestion to put chunks of lemon in my salad is brilliant. Whodathunk!! I enjoy it tremendously thanks for the idea.

I came across your blog today and enjoyed it. Is it ok if we re-post some of your entries in our newsletter? I just think a lot of the food and beverage people who visit our community would like reading some of your posts, even though they are mainly industry professionals, they are still ‘foodies’. Let me know. :)


Until I read your article I would have never thought to include chunks of lemon in my salads. Must tell you though that I put it in a simple green salad for a BBQ and everyone raved on about it. (Yes, some puckered!)

It is definitely essential that you cut/break the supremes into lesser parts. I say thirds above, but for a huge orange you might want to crack each pitching wedge into four or more. Then they get damaged up a bit more, even, in the preparing.

The comments to this entry are closed.