Inspired by a night out at the restaurant Corso in Berkeley, we replicated their quintessential spring salad of shaved asparagus, fresh arugula, pickled red onions, toasted almonds, and Parmesan shavings.
Next, add some pickled red onions. They take 10 minutes. We made them the night before the dinner so the flavors would melt. Recipe comes courtesy of David Lebovitz.
In a small saucepan, combine 3/4 cup white vinegar, 3 Tablespoons sugar, 1 bay leaf, 5 all spice berries, 5 whole cloves, crushed red pepper. Bring to a boil. Add slices of red onion and simmer for a few minutes. Voila, you’re done.Toast some slivered almonds in a pan until they turn a beautiful tan shade and give off a wholesome nutty smell. Shave some fresh Parmesan cheese on top. Drizzle olive oil and balsamic vinegar; sprinkle salt and pepper. You’re done.
So easy. So good. So fresh. My favorite salad to celebrate spring.