2 Granny Smith apples (about 1 pound)—quartered lengthwise, cored and
thinly sliced crosswise
1 small sweet onion, such as Vidalia, quartered lengthwise and thinly sliced
One 3-inch piece of ginger, peeled and cut into 1/8-by-2-inch matchsticks
1/2 cup finely grated peeled fresh coconut
3 tablespoons fresh lemon juice
2 tablespoons finely shredded basil
Salt and freshly ground pepper
Lemon Verbena Oil
How to Make It
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.
To grate your own coconut, start by preheating the oven to 350°. Twist a screwdriver into 2 of the eyes (small indentations) at one end of the coconut, and drain the liquid inside. Bake the coconut for 20 minutes to help the flesh pull away from the sides. Wrap the coconut in a towel, place it on a hard surface and crack it open with a hammer. Pull apart the pieces, and use the screwdriver to snap the white flesh away from the shell. Peel off the skin with a vegetable peeler, then grate the flesh on a box grater.
The tart and sweet flavors of this salad find a good match in a bright German Riesling that echoes the apple and lemon.
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