Ingredients
-
2
-
1
-
1
-
1/2
-
3
-
2
-
-
-
1
-
1/2
-
1
-
-
-
-
Directions
Ginger, Green Apple, Sweet Onion and Coconut Salad, 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 sauted 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 , I think I made this right after it was first posted, or anyway it was early fall I was excited to finally have a chance to use my lemon verbena Unfortunately, I forgot to review it at that time, but I remember the unique blend of flavors was extraordinary , Yummy A great combination of flavors The walla wallas used were perfect for this
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Steps
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1
Done
|
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
Done
|
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. |
