Crunchy Pickle Salad

Name: Crunchy Pickle Salad
Ingredients: ½ cup walnuts; 4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 1" pieces, plus 3 Tbsp. picklebrine; 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)

4.8

(6)

www.bonappetit.com

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Servings: 4

Cost: $13.20 /serving

Author : Andy Baraghani

recipes salad walnut

Instructions

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Step 1

Preheat oven to 350°. 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.

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