Ingredients

The following ingredients have 6 Servings
  • 1 small kohlrabi, (trimmed and peeled (optional))
  • 10 ribs celery
  • 3 hearts romaine lettuce
  • 3 tablespoon unseasoned rice vinegar
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon Dijon mustard
  • Kosher or coarse salt and freshly ground black pepper (to taste)
  • 1 cup pea shoots ((optional))

Instruction

  • If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about ¼ inch thick. Then sliver up those planks into ¼-inch-thick matchsticks (this is what is known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy.
  • Very thinly slice the celery crosswise, then do the same with the hearts of romaine so that you have thin ribbons of lettuce. Place it all in a serving bowl, along with the kohlrabi.
  • Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.