Crunchy Pickle Salad

Ingredients for Crunchy Pickle Salad

• 80g walnuts

• 4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 45ml pickle brine

• 45ml red wine vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon honey

• 1/4 teaspoons crushed red pepper flakes

• 1/2 small white onion, thinly sliced, rinsed

• Kosher salt, freshly ground pepper

• 1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise

• 1/2 cup chopped dill

• 60g Parmesan, shaved

• Extra-virgin olive oil (for drizzling)

• Toasted country-style bread (for serving

• optional)

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.