Ginger, Green Apple, Sweet Onion and Coconut Salad

• 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
• 12 cup fresh coconut, finely grated (I used frozen)
• 3 tablespoons fresh lemon juice
• 2 tablespoons basil, finely shredded
• salt & freshly ground black pepper
• 1 cup lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemongrass, tender inner white bulbs only, crushed
• 12 cup grapeseed oil
• 1 pinch salt

1. In a blender, combine the lemon verbena with the oil and blend for 2 minutes.
2. 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.
3. Season with the salt.
4. Toss the apples with the onion, ginger, coconut, lemon juice and basil.
5. Season with salt and pepper.
6. Add 3 tablespoons of Lemon Verbena Oil and toss; serve.

granny smith apples, sweet onion, ginger, fresh coconut, lemon juice, basil, salt, lemon verbena leaves, grapeseed oil, salt

Taken from www.food.com/recipe/ginger-green-apple-sweet-onion-and-coconut-salad-136736 (may not work)