Fennel Frond Orzo

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Capers, almonds, fennel, scallions and olives are pounded along with vinegar-soaked bread to create the dynamic and delicious sauce for this elegant and lovely orzo salad. Slideshow: Orzo Recipes

By Heidi Swanson

Updated on April 30, 2014

Fennel Frond Orzo — Photo: © John Kernick

Total Time:

30 mins

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)

Directions

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.

Notes

You can finely chop the fennel bulb and add it to the orzo as well, if desired.

Originally appeared: May 2014

Fennel Frond Orzo

Ingredients

Directions

Notes

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