Ingredients
1 small kohlrabi (trimmed and peeled)
10 ribs celery
3 hearts romaine lettuce
3 tablespoons unseasoned rice vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
Kosher salt and ground black pepper to taste
1 cup pea shoots (optional)
Instructions
Cut the kohlrabi into manageable chunks, then cut those chunks into thin planks, about ¼-inch thick. Then sliver up those planks into ¼-inch thick matchsticks.
Very thinly slice the celery and romaine crosswise so that you have thin ribbons. Place it all in a serving bowl.
Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl. Toss the vegetables with the dressing and serve, topped with pea shoots, if desired