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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

American/New American
Number of Servings
Serves 6
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

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.
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