Celery and Lentil Salad with Tossed Salsa Verde

Ingredients

• For the lemon-anchovy vinaigrette:
• 3 anchovies
• 2 tablespoons minced shallots
• 1 teaspoon capers, coarsely chopped
• 1 large lemon, finely grated zest and 3 tablespoons juice
• 2 pinches kosher salt
• 4 tablespoons extra-virgin olive oil
• For the salad:
• 3/4 cup green lentils
• 1 bay leaf
• 3 tablespoons raisins
• 1 lemon, juiced
• 2 pinches kosher salt + freshly ground black pepper
• 1 pinch crushed red pepper flakes
• 5 celery stalks, trimmed and thinly sliced on the diagonal (about 3 cups in total)
• 2 to 2 1/2 cups celery leaves, Italian parsley leaves, and/or baby arugula
• 1/3 cup sliced toasted almonds
• 2 ounces pecorino romano or parmesan, shaved with a vegetable peeler

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