Fennel Frond Orzo

By DreiFromBK

Ingredients

• 8 ounces orzo (1 1/2 cups), preferably whole-wheat
• One 4-by-4-inch, 1-inch-thick slice of country bread, crust removed and bread cubed
• 3 tablespoons white wine vinegar
• 1 teaspoon coriander seeds
• 1 garlic clove
• Kosher salt
• 3 tablespoons capers, drained and rinsed
• 1/2 cup roasted almonds, chopped
• 2 scallions, chopped
• Fronds from 1 leafy fennel bulb ( 1/2 cup), finely chopped (see Note)
• 10 pitted black olives, such as kalamata, chopped
• 1/2 cup extra-virgin olive oil
• 1 small head of radicchio—halved, cored and shredded (4 cups)

Preparation

Step 1

In a large saucepan of salted boiling water, cook the orzo until al dente; drain and transfer to a large bowl.

Meanwhile, in a small bowl, soak the bread in the vinegar. In a small skillet, toast the coriander seeds, stirring, until fragrant, 2 minutes. Transfer the seeds to a mortar. Add the garlic and 1/2 teaspoon of salt and pound with a pestle until a paste forms. One at a time, pound in the capers, almonds, scallions, fennel fronds and olives, until the mixture is chunky. Pound in the soaked bread, then pound in the olive oil, 2 tablespoons at a time.

Add the dressing and radicchio to the orzo, season with salt and toss well.