Recipes Ginger, Green Apple, Sweet Onion and Coconut Salad 5.0 (4,024) Add your rating & review More Terrific Salads By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on December 22, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Yield: 4 Ingredients 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 crosswise 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 Directions 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. Suggested Pairing The tart and sweet flavors of this salad find a good match in a bright German Riesling that echoes the apple and lemon. Rate it Print