The Stooges (v) Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a half-sheet baking pan with parchment paper or a silicone baking mat.

Form crisps

Using a tablespoon, mound small piles (about 1 tablespoon each) of grated Parmesan on the prepared sheet. Space them about 2 inches apart; they will spread. If desired, lightly sprinkle a pinch of black pepper and/or dried oregano or crushed red pepper on each pile.

Bake

Bake for 5–7 minutes until the edges are golden and the cheese has melted and started to bubble. Watch closely after 5 minutes to avoid burning.

Cool

Remove from oven and let the crisps cool on the baking sheet for 3 minutes until set, then transfer with a spatula to a rack to cool completely and crisp up. Set aside.

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt and black pepper. Whisk while slowly streaming in the 3 tablespoons of olive oil until emulsified. Taste and adjust seasoning — add a squeeze (about 1 tsp) of lemon juice if you prefer more brightness. Refrigerate briefly if not using immediately; bring to room temperature before dressing the salad.

Place the baby spinach in a large salad bowl and gently fluff to separate leaves.

Drain the marinated artichoke hearts well; pat with paper towel if they are very wet. Quarter any large pieces and add them to the spinach.

Add the thinly sliced shallot (if you prefer a milder shallot flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding). If using, add halved cherry tomatoes.

Drizzle about half the dressing over the salad and toss gently to coat. Taste and add more dressing as needed — you want the leaves lightly dressed, not soggy. Season with flaky salt and freshly ground black pepper to taste.

Break or place 2 Parmesan crisps per serving on top of the salad (they can be left whole for presentation or crumbled over). Finish with a light drizzle (about 1 tsp per serving) of olive oil and a little lemon zest for brightness.