From Six Seasons cookbook by Joshua McFadden (one of Dal's favorites!) This cookbook is fun, but can also be a bit more challenging. For a simpler turnip recipe, a good place is Dishing Up the Dirt, which has a variety of recipes for this specific turnip.

Turnip Salad w/ Yogurt, Herbs & Poppy Seeds
Serves 4
1 bunch salad turnips, with their tops, trimmed so there's just a nice 1/4" of green stems left
1 lemon, halved
1/2 teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
1/2 cup plain whole-milk or low-fat yogurt (not Greek)
About 1 cup lightly packed mixed herbs: mint leaves, parsley leaves and chives cut in 2" lengths
4 scallions, trimmed (including 1/2" off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well.
Extra-virgin olive oil
1/4 cup poppy seeds
Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise make sure your knife is sharp and just go slowly. Soak the slices in ice water for 15 to 20 minutes, then drain very well.

Rinse, dry, and roughly chop the turnip greens. Put the turnips in a bowl and squeeze in about half the lemon. Add the chile flakes, 1/2 teaspoon salt and many twists of black pepper and toss to blend. Add the yogurt and toss again. Taste and adjust the seasoning so they are quite bright. Add the herbs, scallions, and 1/4 cup olive oil and toss again. Taste and adjust the seasoning.

Scatter half the poppy seeds on the bottom of a platter or individual serving plates, top with the turnip salad, and finish with the rest of the poppy seeds. Serve right away (this salad doesn't store well because of the high moisture content of the turnips).