Crunch Celery, Spinach & Parmesan Salad

I watch food network all the time. I even watch it at the gym. Yes I do.
This past weekend I watched the Barefoot Contessa whip up her Italian inspired celery and parmesan salad. I took a nod from this great lady & made this for dinner. I added some spinach for a little extra green-age.

Ingredients

• 1/2 cup olive oil
• 2 teaspoons grated lemon zest
• 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
• 2 tablespoons minced shallots
• 1 teaspoon celery seed
• 1/2 teaspoon celery salt
• 1/2 teaspoon anchovy paste (if you can't find this in the store use about 3-4 anchovy filets in oil plus some additional salt)
• kosher salt and freshly ground black pepper
• 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
• 4-ounce chunk aged Parmesan cheese
• 2/3 cup toasted walnuts, coarsely chopped
• whole flat-leaf parsley leaves
• 2 cups baby spinach

Make it! (via Barefoot Contessa's Celery & Parmesan Salad)

1. At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. (I skipped mincing & blended some roughly chopped shallots, anchovy filets plus 1/4 teaspoon of salt in a food processor to substitute the anchovy paste).
2. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, this step makes a difference.) 
3. Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
4. When ready to serve, lay down a bed of spinach.
5. Arrange the celery on top of the spinach, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.