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Celery Root Arugula Salad with Horseradish Dressing

Photo: Iain Bagwell; Styling: Claire Spollen


Serves 4 (makes 9 cups)

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

Nutrition Information

  • calories 165
  • caloriesfromfat 66 %
  • protein 3.8 g
  • fat 12 g
  • satfat 7.3 g
  • carbohydrate 11 g
  • fiber 2.6 g
  • sodium 430 mg
  • cholesterol 25 mg

How to Make It

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

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

  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.

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

Malibu Farm Cookbook