Ginger, Green Apple, Sweet Onion and Coconut Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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 |
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 |
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.
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