Crunchy Pickle Salad
A vibrant and tangy salad featuring crisp pickles, fennel, and toasted walnuts, dressed in a zesty pickle brine vinaigrette and topped with shaved Parmesan. Perfect blend of crunchy textures and bright flavors.
Ingredients
- •½ cup walnuts
- •4 whole pickles
- •3 Tbsp red wine vinegar
- •2 tsp Dijon mustard
- •1 tsp honey
- •¼ tsp crushed red pepper flakes
- •½ small white onion
- •to taste Kosher salt and pepper
- •1 medium fennel bulb
- •½ cup chopped dill
- •2 oz Parmesan
- •2 Tbsp Extra-virgin olive oil
- •to taste country-style bread
Cooking 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.
10 min
- 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.
15 min
- 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.
5 min
