Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime Vinaigrette

Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime Vinaigrette
Photo by Richard Gerhard Jung

Ingredients

  • 1 fresh lemongrass, 1 or 2 tough outer leaves discarded and root
  • 1 teaspoon fresh flat-leaf parsley
  • 1 lemon
  • Fleur de sel
  • 6 2- by 1 1/4-inch fresh or frozen kaffir lime leaves
  • 1 ½ teaspoons cornstarch
  • 1 Meyer lemon
  • + 11 more ingredients
    • 6 firm-ripe small Seckel pears (3/4 lb total)
    • 1 Japanese Benriner or other adjustable-blade slicer
    • ¼ cup olive oil
    • 1 tablespoon fresh lemon juice
    • 6 radishes
    • 1 teaspoon fresh chervil
    • 1 ½ tablespoons olive oil
    • ¾ pound purslane
    • 1 small (1 1/2- to 2-inch) dried chile (preferably Thai)
    • ¾ cup chicken stock or broth
    • 1 teaspoon fresh oregano

Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl. Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and c...

View full recipe at Epicurious

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