Scale

8 ounces orzo

1 slice sourdough bread, crust removed and bread cubed

1 large garlic clove

3 tablespoons capers, drained and rinsed

2 scallions, chopped

Fronds from 1 leafy fennel bulb (1/2 cup), chopped

10 pitted black olives, such as kalamata

1 small head radicchio, halved, cored and shredded

Sea salt

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In a large saucepan of salted, boiling water, cook the orzo until al dente, according to package directions. Then drain and transfer to a large bowl.
While the orzo is cooking, soak the bread in vinegar.
In a small skillet, toast the coriander seeds, constantly stirring and until fragrant, approximately 2 minutes. Transfer the coriander seeds to a mortar.
Add the garlic, ½ teaspoon of salt and pound with a pestle until a paste forms. Then pound in the capers, almonds, scallions, fennel fronds, olives and bread one at a time.
Lastly, slowly pour in the olive oil and pound until the mixture is chunky.
Add the dressing and radicchio to the orzo and toss well.