Fennel Frond Orzo

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)

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