Ginger, Green Apple, Sweet Onion and Coconut Salad

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

Lemon Verbena Oil

• 1 cup lemon verbena leaves, tender inner white bulbs only, crushed (about 3 ounces) or 2 stalks fresh lemongrass, tender inner white bulbs only, crushed
• 1/2 cup grapeseed oil
• 1 pinch salt

Directions

1. 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. 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.