Celery and Lentil Salad with Tossed Salsa Verde

Name: 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