From about.com; local foods; ready in 10 minutes; 4-6 servings
2 bunches small white turnips (8-10 turnips)
1 - 2 tsp. lemon juice
Extra virgin olive oil for drizzling
Freshly ground black pepper
Trim stem end and any scraggly roots off the turnips. If they came with greens attached reserve those for another use. Scrub turnips clean.
Slice turnips very thinly. Put sliced turnips in a medium bowl and toss with the lemon juice.
Divide turnips evenly between 4 to 6 salad plates. Drizzle with olive oil, sprinkle with salt, and top with a dusting of freshly ground black pepper.