Crunchy Pickle Salad

• portions: 4 servings

Ingrédients

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)

Instructions

Preheat oven to 350°. 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.