Jicama, Apple, Fennel, Sweet Pepper, and Orange Salad with an Éphémère Ale and Mint Vinaigrette

~The Best of American Beer & Food: Pairing & Cooking with Craft Beer by Lucy Saunders

  • 1 small jicama, peeled and thinly sliced
  • 1 Granny Smith apple, cored, seeds removed and
  • thinly sliced
  • 1 Rome or Red Delicious apple, cored, seeds removed and thinly sliced
  • 1 small bulb fennel, greens trimmed, split and
  • thinly sliced
  • 1 sweet red bell pepper, cored, seeds removed and
  • thinly sliced
  • 1⁄2 small red onion, thinly sliced
  • 2 navel oranges, seeds removed and segmented
  • Dressing:
  • 2 ounces apple cider vinegar
  • 1⁄2 teaspoon Dijon mustard
  • 10 fresh mint leaves, sliced
  • 4 ounces olive oil
  • 2 ounces apple ale like Éphémère or hard cider
  • 2 teaspoons sugar
  • Kosher salt
  • Freshly ground black pepper

Place jicama, apples, fennel, pepper and onion into mixing bowl; add orange segments and set aside. To make dressing, blend vinegar, mustard, mint, oil, ale, sugar and salt and pepper to taste in a blender. Toss salad with dressing and serve immediately.

Published on June 21, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy