Kosher salt and freshly ground black pepper(to taste)
1cuppea 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 (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.
Notes
Peel kohlrabi very thoroughly (you may need a sharp knife for this, as the skin is quite tough and indigestible) and cube, slice, julienne, or grate it and use it as the recipe directs. No matter how you prepare it, you need to peel it first.
This salad can be made ahead and refrigerated for an hour. The longer it sits, the more melded the flavors will be, but the less crunch the vegetables will have.
You can also make the vinaigrette a couple of days ahead and slice up the vegetables a day ahead, then toss everything right before serving.