Orzo and Tomato Salad in Lemon Cups |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
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 |
6 lemons |
Directions:
1. For the salad:
2. 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.
3. For the lemon cups:
4. 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.
5. To assemble:
6. Fill each lemon cup with the orzo salad and arrange on a platter for service.
7. 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.
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