Home Recipes Ebel’s Weiss Jicama & Fennel Salad with Cactus Honey & Mint Vinaigrette

Ebel’s Weiss Jicama & Fennel Salad with Cactus Honey & Mint Vinaigrette

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Chicago’s City Provisions isn’t your average cold-cuts-and-cheese deli counter; chef Cleetus Friedman offers only farm-fresh fare from local purveyors, highbrow salads and sandwiches, and serious brew—a house beer brewed by local Two Bros., plus Friedman’s own collaboration beers with the likes of Chicago’s Finch’s Beer and Michigan’s Greenbush. Here, he uses the wheaty, sweet softness of Two Bros. Ebel’s Weiss to balance the sharp vinegar in this crunchy apple-orange-pepper-fennel side that easily replaces ho-hum fruit salad.

Makes: 6

  • 2 ounces Two Bros. Ebel’s Weiss
  • 2 ounces apple cider vinegar
  • ½ teaspoon Dijon mustard
  • 10 fresh mint leaves, sliced thin
  • 4 ounces olive oil
  • 2 teaspoons cactus honey
  • salt and black pepper to taste
  • 1 small jicama, peeled and julienned
  • 1 honeycrisp apple, cored, seeded and thinly sliced
  • 1 mutsu apple, cored, seeded and thinly sliced
  • 1 small bulb fennel, greens trimmed, split and thinly sliced
  • 1 sweet red pepper, cored, seeded and thinly sliced
  • ½ red onion, thinly sliced
  • 2 oranges, segmented


• Make the dressing: In a blender, combine the beer, vinegar, mustard, cactus honey, mint, oil, salt and pepper. Holding the lid tightly in place, blend 15 seconds or until well-combined.

• In a large mixing bowl, toss together the jicama, apples, fennel, pepper and onion. Add the orange segments and toss once more. Add the dressing and toss to coat, working quickly to ensure the apples don’t brown. Serve immediately.


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