Head Notes: Kohlrabi's flavor is relatively mild, though it hints at sweet earth, mustard and cabbage (its relative); it is absolutely delicious. Its texture is the perfect combination of starchy potato and water chestnut and is therefore suitable for a wide range of cooking methods. Like any vegetable with a radish-like pungency, kohlrabi improves energy circulation within the body and reduces damp conditions. It's also a fantastic source of vitamin C, potassium and fiber. In California, I can usually find kohlrabi from November through April.
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For the vinaigrette: Use a sharp knife to separate the skin of the preserved lemon from the flesh. Discard the flesh. Cut the skin into a julienne, and then into a small 1/8-inch dice. Mix together the preserved lemon, olive oil, lemon juice and a small pinch of salt. Pit the green olives; I use a cherry pitter, which makes an easy and fun job out of it. Cut each olive in half lengthwise, then give them a rough chop. Mix into the vinaigrette.
Gently toss the greens into the vinaigrette. Spoon a few dollops of labne onto a plate or platter; top with the kohlrabi, a spoonful or two of the preserved lemon vinaigrette, a scattering of greens and olives, a few cracks of black pepper, and a pinch of sea salt. Repeat this once more, layering greens, kohlrabi, labne, pepper and sea salt.