Celery And Lentil Salad With Tossed Salsa Verde

1. 1

   Place lentils and bay leaf in a saucepan and cover by several inches of water. Bring to a boil, then turn down the heat and simmer until the lentils are tender but still firm, about 20 minutes (or according to package directions). Add additional water, if needed, to keep the lentils covered.

2. 2

   Meanwhile, to make the vinaigrette: Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar with a tight fitting lid, combine the anchovies, shallots, capers, lemon zest and juice, and a few pinches of salt. Let macerate for about 5 minutes, then add the olive oil, whisking (or shaking) to emulsify. Taste and adjust the acid and seasoning.

3. 3

   When lentils are done, drain well in a colander, discarding the bay leaf. Return the lentils to the pan. Immediately fold in 2 to 3 tablespoons of the vinaigrette and the raisins. Let cool for about 5 to 10 minutes, then taste and adjust seasoning.

4. 4

   In a serving bowl, toss the celery and celery leaves (and/or the parsley and arugula) with 1 tablespoon of the vinaigrette and a pinch of salt and red pepper flakes, then add the lentils, almonds, and pecorino. Taste again, adding more vinaigrette, lemon juice, or salt, as needed. Serve immediately or at room temperature.

* Per serving · 4 servings · Values may vary.