Lentil Salad with Roasted Radicchio Cauliflower

Ingredients

• For the Salad:
• 1 small head cauliflower, cut into small florets (450 g), see notes above
• 3 teaspoons olive oil, plus more as needed
• 1/2 teaspoon Aleppo pepper or freshly ground black pepper
• kosher salt
• 1/2 cup French green lentils, rinsed
• 1 bay leaf, if you have it
• 1/3 cup walnuts or more to taste
• 1 head radicchio, cored and chopped
• 1/4 to 1/2 cups coarsely chopped fresh tarragon
• 3 ounces goat cheese
• For the Dressing:
• 3 anchovy fillets
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons minced shallots
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice, plus more as needed
• 1/2 teaspoon honey
• 3 tablespoons currants or more to taste

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