Parsley, Celery Leaf, and Jicama Salad
['3 tablespoons fresh lemon juice', '1 1/2 tablespoons rice vinegar (not seasoned)', '1 1/2 tablespoons sugar', '3/4 teaspoon kosher salt', '3 tablespoons olive oil', '3/4 pound jicama, peeled and cut into thin matchsticks', '3 cups flat-leaf parsley leaves (from 2 bunches)', '2 cups celery leaves (from about 2 bunches)', '6 scallions, thinly sliced', '1 1/2 cups radish sprouts (from a 3-ounces package)']
Whisk together lemon juice, vinegar, sugar, and kosher salt in a large bowl until sugar and salt have dissolved, then whisk in oil until well blended.
Add jicama, parsley and celery leaves, scallions, and sprouts and toss to coat. Serve immediately.
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