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.
- 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
- 1⁄2 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
- 1⁄2 cup grapeseed oil
- 1 pinch salt
- 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.
- 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.
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.
Yummy. A great combination of flavors. The walla walla’s I used were perfect for this.