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Categories:Viewed: 10 - Published at: 6 months ago
Ingredients
- 1/2 cup creme fraiche
- 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
Method
- In a small bowl, combine creme fraiche, horseradish, 2 tsp. lemon juice, and 1/4 tsp. kosher salt. Chill.
- Cut peel from celery root with a sharp knife. Thinly slice crosswise, then stack slices and cut into thin matchsticks.
- 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.
- Make ahead: Dressing, chilled, up to 1 week.
