If you’re looking for an alternative to coleslaw or potato salad, this side dish is for you. It’s made with dill pickles, fresh fennel, white onion, fresh dill weed, and some Dijon mustard. Not to mention, it’s perfect for warmer days. You’ll be surprised at how delicious and easy this salad is to make. This side dish goes great with bratwurst, steak, burgers, grilled kabobs, fish, and many other dishes. Next time you’re picnicking, give this salad a try for your lunch outside.
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RECIPE: Crunchy Pickle & Fennel Salad
Based on a recipe by Jan D’Atri
Ingredients for One Batch (6-8 servings):
– 1 medium Fennel Bulb (about 8 oz. total weight)
– ½ medium White Onion (about 6-8 oz. total weight), thinly sliced
– 1 jarKosher Dill Pickle Spears (24 oz. – equal to about 3 large whole pickles)
– 3 Tbsp Pickle Jar Juice/Brine
– ¼ cup Fresh Dill Weed, chopped (one 0.66 oz / 18 gram pack)
– 2 tsp Dijon Mustard
– 2 Tbsp Red Wine Vinegar
– ¼ tsp Crushed Red Pepper Flakes
– Salt & Pepper to taste
1. Wash and pat dry the fennel bulb.
2. Remove the outer layers and slice the inside thinly. Add to a small mixing bowl.
3. Thinly slice half of the onion and add it to the mixing bowl.
4. Remove all of the pickle spears from the jar and add 3 Tbsp of the pickle juice to the mixing bowl.
5. Cube/slice the pickle spears and add them to the mixing bowl.
6. Wash and pat dry the fresh dill weed. Then chop it and add about ¼ cup to the mixing bowl.
7. Add the Dijon mustard to the mixing bowl.
8. Add the red wine vinegar.
9. Add the crushed red pepper flakes.
10. Add salt and pepper to taste.
11. Stir everything together until combined well.
12. Chill the salad in the refrigerator for an hour before serving it.
Storage: Stores in the refrigerator for up to a week.
Start-to-Finish Time: 15 – 30 minutes
Cooking Tools Needed:
– Cutting board
– Kitchen knives
– Mixing Bowl
– Measuring spoon set
– Measuring cup set
– Mixing spoon
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