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Categories:Viewed: 22 - Published at: 3 years ago
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
Method
- 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.
