PURSLANE, MEYER LEMON, AND PEAR SALAD WITH MAKRUT LIME VINAIGRETTE
Purslane's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.
Provided by Laurent Gras
Categories Salad Fruit Leafy Green No-Cook Lemon Pear Radish Summer Lemongrass Gourmet
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make vinaigrette:
- 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 chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.
- Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.
- Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.
- Make salad:
- Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.
- Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.
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