1.5 teaspoons cornstarch dissolved in 1 teaspoon water
1 small chile dried () (preferably Thai)
6 servings fleur del sel to taste
1 teaspoon flat-leaf parsley fresh minced
6 servings accompaniment: jasmine rice crackers
6 leaves kaffir lime fresh (2- by 1 1/4-inch)
1 optional: lemon
1 tablespoon juice of lemon fresh
1 stalk lemongrass fresh end trimmed
1 lemon zest
1.5 tablespoons olive oil
1 teaspoon oregano fresh minced
6 small firm-ripe seckel pears ()
6 radishes trimmed
0.8 pound purslane
0.8 pound purslane
Equipment
bowl
frying pan
sauce pan
knife
whisk
sieve
Directions
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.
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.
·Vinaigrette (without herbs) can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk in herbs just before serving.
