- 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 kaffir 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
- Special equipment: a Japanese Benriner or other adjustable-blade slicer
- 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.