LIGHT GREEN CRUNCHY SALAD

1 small kohlrabi, trimmed and peeled (optional)

10 ribs celery

3 hearts romaine lettuce

3 tbsp. unseasoned rice vinegar

3 tbsp. extra-virgin olive oil

2 tbsp. Dijon mustard

Kosher or coarse salt and freshly ground black pepper, to taste

1 cup pea shoots (optional)

If using the kohlrabi, cut it into manageable chunks and then cut those chunks into thick planks, about -inch thick. Then sliver up those planks into -inch-thick matchsticks (a julienne cut).

Slice the celery crosswise very thinly, and 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 in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.

Serves six as a side dish.

Katie Workman

Associated Press