Light green crunchy salad

This August 2015 photo shows a light green crunchy salad in New York. This dish is from a recipe by Katie Workman. (Todd Coleman via AP)This August 2015 photo shows a light green crunchy salad in New York. This dish is from a recipe by Katie Workman. (Todd Coleman via AP)

Serves 6 as a side dish

Start to finish: 15 minutes

1 small kohlrabi, trimmed and peeled (optional)

10 ribs celery

3 hearts romaine lettuce

3 tablespoons unseasoned rice vinegar

3 tablespoons extra-virgin olive oil

2 tablespoons 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 ¼-inch thick. Then sliver up those planks into ¼-inch-thick matchsticks (known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy.

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.

Nutrition information per serving: 95 calories; 64 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 301 mg sodium; 7 g carbohydrate; 3 g fiber; 3g sugar; 1 g protein.

Katie Workman, Associated Press