Ginger, Green Apple, Sweet Onion and Coconut Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

This salad is so refreshing and wonderful. The fruit really mix well with the Lemon Verbena Oil! The Lemon Verbena Oil makes about 1/2 a cup and can be refrigerated for 1 week. This spectacular recipe is by Jean-Georges Vongerichten. The Lemon Verbena Oil can also be Drizzled over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette. Food & Wine. WINE: The tart and sweet flavors of this salad find a good match in a bright German Riesling that echoes the apple and lemon. Try the inexpensive 1999 Piesporter Michelsberg Riesling Kabinett or the 1999 "Dr. L" Dr. Loosen Riesling.

Ingredients Nutrition

  • 2 granny smith apples, quartered lengthwise, cored and thinly sliced crosswise (about 1 pound)
  • 1 small sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
  • 1 piece ginger, about 3 inches, peeled and cut into 1/8-by-2-inch matchsticks
  • 12 cup fresh coconut, finely grated (I used frozen)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons basil, finely shredded
  • salt & freshly ground black pepper
  • Lemon Verbena Oil

  • 1 cup lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemongrass, tender inner white bulbs only, crushed
  • 12 cup grapeseed oil
  • 1 pinch salt

Directions

  1. In a blender, combine the lemon verbena with the oil and blend for 2 minutes. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible. Season with the salt.
  2. Toss the apples with the onion, ginger, coconut, lemon juice and basil. Season with salt and pepper. Add 3 tablespoons of Lemon Verbena Oil and toss; serve.
Most Helpful

5 5

I think I made this right after it was first posted, or anyway it was early fall. I was excited to finally have a chance to use my lemon verbena. Unfortunately, I forgot to review it at that time, but I remember the unique blend of flavors was extraordinary.

5 5

Yummy. A great combination of flavors. The walla walla’s I used were perfect for this.