Ingredients
Scale
8 ounces orzo
1 slice sourdough bread, crust removed and bread cubed
3 tablespoons white wine vinegar
1 teaspoon coriander seeds
1 large garlic clove
3 tablespoons capers, drained and rinsed
1/2 cup dry roasted almonds, chopped
2 scallions, chopped
Fronds from 1 leafy fennel bulb (1/2 cup), chopped
10 pitted black olives, such as kalamata
1/2 cup extra virgin olive oil
1 small head radicchio, halved, cored and shredded
Sea salt
Instructions
- 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.
- Prep Time: 20
- Cook Time: 10
