Crunchy Pickle Salad

From the kitchen of Carly

Crispy walnuts, briny pickle chunks, and feathery fennel come together in a puckery, crunchy salad that demands crusty bread for sopping. The dill and red pepper flakes add brightness and heat to every acidic bite.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1½ cup walnuts
  • 14 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine
  • 13 Tbsp. red wine vinegar
  • 12 tsp. Dijon mustard
  • 11 tsp. honey
  • 1¼ tsp. crushed red pepper flakes
  • 1½ small white onion, thinly sliced, rinsed
  • 1Kosher salt, freshly ground pepper
  • 11 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
  • 1½ cup chopped dill
  • 12 oz. Parmesan, shaved
  • 1Extra-virgin olive oil (for drizzling)
  • 1Toasted country-style bread (for serving; optional)

Instructions

  1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8, 10 minutes. Let cool; coarsely chop.

  2. Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.

  3. Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.