For the most elegant look, ideally you’ll have a small kohlrabi that can be sliced into perfect rounds but it’s ok to cut it in half too.
Peel the kohlrabi, saving any attached greens for a separate purpose.
Make sure to peel down through the skin until only smooth white core remains, inspecting the root end closely for any inedible, tough white fibers.
Shave the kohlrabi paper thin on a mandoline slicer, then combine in a bowl with the remaining ingredients and allow to rest for a minute or two so the slices soften.
Arrange the shaved kohlrabi loosely on a wide plate, or mound the salad in a bowl and serve family style.
If serving alone, divide the kohlrabi between two chilled salad plates, laying the slices out to cover most of the plate. Spoon some of the juices from the bowl over it, garnish with a few sprigs of herbs, and finish with a drizzle of additional oil.
