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
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Dylan Garret

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