Celery Root Arugula Salad with Horseradish Dressing Recipe

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.

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

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

Step 2

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

Step 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

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories165

% Daily Value *
Total Fat 12g16%

Saturated Fat 7.3g37%
Cholesterol 25mg9%
Sodium 430mg19%
Total Carbohydrate 11g4%

Dietary Fiber 2.6g10%
Protein 3.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Celery Root Arugula Salad with Horseradish Dressing