Recipe courtesy of Jill Davie
Episode: Vow Renewal
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35 min
25 min
10 min
12 servings


For the salad:
For the lemon cups:


For 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. 

To assemble: 

Fill each lemon cup with the orzo salad and arrange on a platter for service.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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