Name: Crunchy Pickle Salad
Yield: 4 servings
Ingredients: 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)

salad with pickles thinly sliced fennel and dill on a plate

Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich

This salad is just not one briny mouthful, there are a lot of different textures going on between the crisp onions, juicy pickles, and crunchy nuts. We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt. And honestly, you can use whatever pickles you want in this (radishes! Green beans!).

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Recipe information

Yield
4 servings

Ingredients

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)

Preparation

Step 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.
Step 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.
Step 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.