Orzo Salad with Fennel Dressing

Orzo Salad with Fennel Dressing

1 ½ C Orzo (Cooked)

3 TB White Wine Vinegar

Slice Crusty Bread

1 tsp Coriander Seeds, toasted

1 Garlic Clove, Chopped

Salt

3 TB Capers

½ C Toasted Almonds

2 Scallions Chopped

½ C Fennel Bulb finely chopped

10 Pitted Black Olives

1 small head of radicchio, shredded

½ C Olive oil

Soak bread in vinegar, set aside.  In skillet toast the coriander seeds and garlic, add the salt then remove from heat. In a food processor or pestle, pulse the seeds and garlic with the capers, then pulse in almonds, olives, scallions and fennel to form chunky paste. Pulse the vinegar bread in to the dressing.  Toss the dressing with the cooked orzo and chopped radicchio.

Categories: Cooking with Chef Hermann