2 c. turnips, cleaned and sliced finely julienne style

SAUCE:

1 c. mayonnaise
1 tbsp. drained and finely chopped cucumber pickle
1 tbsp. drained, chopped capers
2 tsp. French mustard
1 tsp. finely chopped parsley
1/2 tsp. chopped tarragon
1/2 tsp. chervil

Combine ingredients for sauce and pour over julienned turnips. Chill well and serve on lettuce. Serves 4.