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!).

8 servings

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

Extra-virgin olive oil (for drizzling)

2

oz. Parmesan, shaved

Extra-virgin olive oil (for drizzling)

.

Toasted country-style bread (for serving; optional)

Step 1

Preheat the 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.