Name: Fennel Frond Orzo
Total time: 30 min
Yield: 4 to 6
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)

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.

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Fennel Frond Orzo

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