If you’re looking for a different salad this summer that is jam-packed full of flavor, ‘The Four’s Michelle Dunaway has the perfect dish for you. In this edition of ‘Michelle Cooks,’ she combines the crisp and tangy taste of pickles with crunchy walnuts and some heat from crushed red pepper flakes. It is an explosion of both flavor and textures, that helps refresh the palette after a ‘fatty’ meal.
You can pair this salad along with any meat or poultry, and can be served up as an elegant appetizer, or as an easy side dish for a picnic. Here is Michelle’s take on recipe. Ingredients provided by .
Crunchy Pickle Salad
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)
Directions
- 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.
© 2023 - 910 Media Group
