Orzo and Tomato Salad in Lemon Cups
- For the salad:
- 1 pound orzo
- 2 cloves garlic, chopped
- 2 lemons, juiced
- 1 cup extra-virgin olive oil
- 2 cups cherry tomatoes, halved
- 1/4 cup roughly chopped Italian parsley leaves
- For the lemon cups:
- 6 lemons
DirectionsFor the salad:
In salted, boiling water, cook the orzo until al dente. Strain and cool. Whisk together the garlic, lemon juice, and extra-virgin olive oil. In a large bowl, toss the orzo together with the tomatoes, parsley, and olive oil mixture. Season, to taste, with salt and fresh ground pepper.
For the lemon cups:
Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith. Cut the lemon evenly in half across the diameter. Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin.
Fill each lemon cup with the orzo salad and arrange on a platter for service.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Jill Davie