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RECIPE

Ginger, Green Apple, Sweet Onion and Coconut Salad

  • SERVINGS: 4
  • Staff Favorite

Ingredients

  1. 2 Granny Smith apples (about 1 pound)—quartered lengthwise, cored and thinly sliced crosswise
  2. 1 small sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
  3. One 3-inch piece of ginger, peeled and cut into 1/8-by-2-inch matchsticks
  4. 1/2 cup finely grated peeled fresh coconut
  5. 3 tablespoons fresh lemon juice
  6. 2 tablespoons finely shredded basil
  7. Salt and freshly ground pepper
  8. Lemon Verbena Oil 

Directions

  1. 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.

Notes

    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.

wine recommendation 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.

Search for easy-to-find bright, citrusy riesling

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