4 cups plain yogurt (sheep or cow's milk)
1 preserved lemon
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
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
Labne is yogurt cheese. You can buy it, or you can make your own using the recipe included.
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