Crunchy pickle salad recipe for a refreshing side dish

Ingredients for Crunchy pickle salad

• 60 g walnuts

• 4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 2.5 cm pieces, plus 45 ml pickle brine

• 45 ml red wine vinegar

• 10 ml Dijon mustard

• 5 ml honey

• 1 g crushed red pepper flakes

• ½ small white onion, thinly sliced, rinsed

• kosher salt, freshly ground pepper

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

• 15 g chopped dill

• 60 g Parmesan, shaved

• extra-virgin olive oil, for drizzling

• toasted country-style bread, for serving (optional)

How to make Crunchy pickle salad

1. Preheat the oven to 175°C (fan) or 190°C (conventional).

2. Toast the walnuts on a rimmed baking tray, tossing once, until golden brown, about 8–10 minutes. Let them cool, then coarsely chop.

3. Meanwhile, whisk together the pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl.

4. Add the sliced onion and season with salt and pepper. Allow the mixture to sit for at least 5 minutes, or up to 15 minutes, to soften the onion slightly.

5. Incorporate the chopped walnuts, pickles, fennel, dill, and Parmesan into the dressing, tossing to coat evenly.

6. Transfer the salad to a large shallow bowl or platter and drizzle with oil.

7. Serve with toast for soaking 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.