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Celery Root Arugula Salad with Horseradish Dressing





Yields
Serves 4 (makes 9 cups)




Time
35 mins

If you've ever thought humble celery root seemed dull, try its crunchy texture and mellow flavor with the tang of crème fraîche and the zip of horseradish. It's one of the inventive ideas from Malibu Farm Cookbook by Helene Henderson, with recipes from her family farm and restaurant in Malibu, California. Be sure to give the celery root a thorough trim to remove all the fibrous bits.

su-Celery Root Arugula Salad with Horseradish Dressing Image




Photo: Iain Bagwell; Styling: Claire Spollen

 1/2 cup crème fraîche
 2 tablespoons prepared horseradish
 2 teaspoons plus 1 tbsp. lemon juice
 3/4 teaspoon kosher salt, divided
 1 celery root (10 oz.)
 2 qts. loosely packed baby arugula
  Black sesame seeds or poppy seeds
Step 1
1

In a small bowl, combine crème fraîche, horseradish, 2 tsp. lemon juice, and 1/4 tsp. kosher salt. Chill.

Step 2
2

Cut peel from celery root with a sharp knife. Thinly slice crosswise, then stack slices and cut into thin matchsticks.

Step 3
3

In a salad bowl, toss celery root with 1 tbsp. lemon juice. Add arugula, about 1/2 cup horseradish dressing, and remaining 1/2 tsp. kosher salt, and gently toss to coat. Sprinkle with sesame seeds.

Step 4
4

Make ahead: Dressing, chilled, up to 1 week.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 165Calories from Fat 66
% Daily Value *
Total Fat 12g19%

Saturated Fat 7.3g37%
Cholesterol 25mg9%
Sodium 430mg18%
Total Carbohydrate 11g4%

Dietary Fiber 2.6g11%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.