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

Ingredients

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

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