Celery Root Arugula Salad With Horseradish Dressing

1. 1

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

2. 2

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

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.

4. 4

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

* Per serving · 4 servings · Values may vary.

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