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Using a mandoline or your finely tuned chopping prowess, very, very, very thinly slice each kohlrabi. Place in serving dish.
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In a small bowl, combine the lemon juice and olive oil.
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Drizzle the dressing over the pile of shavings.
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Sprinkle with the thyme and crack as much black pepper as you desire over the salad (as well as the sea salt if you choose).