A crunchy, squeaky pickle salad that would be amazing alongside a super fatty main dish, like this giant pork roast. But don’t worry, it’s 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!).
Recipe information
Yield
4 servings
Ingredients
½
4
3
2
1
¼
½
1
½
2
Need to make a substitution?
Preparation
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.