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Orzo Salad With Corn, Feta And Tomatotes


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon rice wine vinegar
  • One-half teaspoon salt
  • One-fourth teaspoon freshly ground pepper
  • 3 garlic cloves, crushed
  • SALAD:
  • 1 cup uncooked orzo
  • 2 cups fresh yellow corn kernels (about 4 ears)
  • 2 cups chopped tomatoes
  • One-half cup sliced red onions
  • One-half cup hearts of palm, sliced crosswise
  • 2 cups crumbled feta cheese


  • Combine the dressing ingredients in jar and shake vigorously (or in bowl and whisk well). Cook the orzo in large pot of boiling salted water, stirring occasionally, about 8 minutes. Add the corn and cook about 2 minutes more or until the pasta is still firm to the bite. Drain and place in large bowl. Add half the dressing and toss to coat. Cool a bit, then add the remaining ingredients and the rest of the dressing and toss to coat. Cover and chill until ready to serve.