Fennel Frond Orzo

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.