Name: Purslane, Meyer Lemon, and Pear Salad With Makrut Lime Vinaigrette
Yield: Makes 6 servings
Ingredients: 1 lemon; 1 stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed; 3/4 cup chicken stock or broth; 1 small (1 1/2- to 2-inch) dried chile (preferably Thai); 6 (2- by 1 1/4-inch) fresh or frozen makrut lime leaves; 1/4 cup olive oil; 1 1/2 teaspoons cornstarch dissolved in 1 teaspoon water; 1 teaspoon minced fresh oregano; 1 teaspoon minced fresh chervil; 1 teaspoon minced fresh flat-leaf parsley; 1 Meyer lemon; 6 firm-ripe small Seckel pears (3/4 pound total); 6 radishes, trimmed; 3/4 pound purslane, coarse stems discarded; 1 1/2 tablespoons olive oil; 1 tablespoon fresh lemon juice; Fleur de sel to taste; Accompaniment: jasmine rice crackers; a Japanese Benriner or other adjustable-blade slicer

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Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime VinaigretteRichard Gerhard Jung

For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves. The vinaigrette (without herbs) can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk in herbs just before serving.

Editor's Note: 

Editor’s note: As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.

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