Shaved Kohlrabi Spring Green Salad with Labne Green Olive and Preserved Lemon Vinaigrette
Ingredients
- 4 cups plain yogurt (sheep or cow's milk)
- Pinch salt
- 1 preserved lemon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt
- 2 cups green olives, such as Cerignola
- 6 ounces spring greens, such as butter lettuce, wild arugula, cress and pea shoots, trimmed, washed, dried and torn into medium, irregular-size pieces
- 3 small heads kohlrabi, peeled, shaved into 1/8-inch-thick strips using a mandolin
- Coarse sea salt
- Freshly ground black pepper
Instructions
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