1 small kohlrabi, trimmed and peeled (optional)
10 ribs celery
3 hearts romaine lettuce
3 T. unseasoned rice vinegar
3 T. extra-virgin olive oil
2 T. Dijon mustard
Kosher or coarse salt and freshly ground black pepper, to taste
Thinly sliced Granny Smith Apple, tossed in acidulated water & drained, optional
1 C. pea shoots (optional)

If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about 1/4 inch thick. Then sliver up those planks into -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. A Place it all in a serving bowl, along with the kohlrabi. Add apple, if using. 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.