Step 1Stem the turnips, then peel their white outer skin, leaving as much of the purple skin attached as possible. Quarter the turnips lengthwise, then slice them lengthwise as thinly as possible, no thicker than one-eighth inch, preferably on a mandoline.
Step 2Stem and seed the bell pepper and slice similarly into very thin lengthwise strips.
Step 3In a large bowl, combine the turnip and pepper slices. Sprinkle 1 tablespoon salt over the slices and toss to completely combine. Set the mixture aside for at least 30 minutes, preferably an hour, until the slices are wilted.
Step 4Place the wilted slices in a colander and run under cold water to remove all traces of salt. Drain and place in a medium bowl.
Step 5Stir in the lemon juice and remaining salt. Taste and adjust the seasoning as desired. Refrigerate at least 30 minutes before serving.