CRUNCHY PICKLE SALAD

Crunchy Pickle Salad image

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 13

½ cup walnuts
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into (1") pieces, plus 3 Tbsp. pickle brine
3 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. honey
¼ tsp. 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
½ cup chopped dill
2 oz. Parmesan, shaved
Extra-virgin olive oil (for drizzling)
Toasted country-style bread (for serving; optional)

Steps:

Preheat oven to 350°F. 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.