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, so it's a bit of a toss-up (ba-dump bump). I've happily eaten it a day or two after it's been made. You can also make the vinaigrette a couple of days ahead and slice up the vegetables a day ahead, then toss right before serving. For another layer of tart crunch, add some green-apple slices to a portion, or all, of the salad.

Serves 6 as a side dish


  • 1 small kohlrabi, trimmed and peeled (optional)
  • 10 celery ribs
  • 3 romaine-lettuce hearts
  • 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, then cut those chunks into thin planks, about 1/4-inch thick. Then sliver up those planks into 1/4-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.

    From Dinner Solved!: 100 Ingenious Recipes That Make the Whole Family Happy, Including You (Workman), by Katie Workman.

    Next Story