Celery and lentil salad with tossed salsa verde

Tantalize your taste buds with a zesty celery and lentil salad drizzled in tangy salsa verde. A symphony of flavors awaits!

Ingredients:

• 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
• 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
• 60g pecorino romano or parmesan, shaved with a vegetable peeler

Instructions:

1. Combine lentils and bay leaf in a saucepan, ensuring they are covered with water. Bring to a boil, then reduce the heat and simmer until the lentils are tender yet slightly firm, approximately 20 minutes (or as per the instructions on the package). Add more water if required to keep the lentils submerged.
2. While the lentils are cooking, prepare the vinaigrette: Finely chop the anchovies and mash them into a paste using the side of a knife. In a small bowl or container with a secure lid, mix together the anchovies, shallots, capers, lemon zest and juice, and a couple of pinches of salt. Allow the mixture to sit for around 5 minutes to marinate, then incorporate the olive oil by whisking or shaking until well combined. Taste the vinaigrette and adjust the acidity and seasoning as necessary.
3. Once the lentils are cooked, strain them well in a colander, removing the bay leaf. Place the lentils back into the saucepan, and immediately stir in 2 to 3 tablespoons of the vinaigrette along with the raisins. Let it cool for 5 to 10 minutes, then taste and adjust the seasonings.
4. In a serving dish, mix the celery and celery leaves (and/or parsley and arugula) with 1 tablespoon of the vinaigrette and a dash of salt and red pepper flakes. Add the lentils, almonds, and pecorino cheese. Taste again, and if needed, add more vinaigrette, lemon juice, or salt. Serve right away or at room temperature.

Summary:

• Calories: 1685 kcal
• Fat: 97 g
• Protein: 72 g
• Carbs: 152 g
• Potassium: 2478 mg
• Magnesium: 281 mg