Best 2 Purslane Meyer Lemon And Pear Salad With Makrut Lime Vinaigrette Recipes

Feast your eyes on a vibrant and refreshing salad that bursts with unique flavors and textures. Purslane, with its succulent leaves, combines with the juicy sweetness of pear and the aromatic zest of Meyer lemon. Makrut lime vinaigrette, a harmonious blend of tangy and earthy notes, elevates this salad to a culinary masterpiece. This delightful dish is not only a treat for the taste buds but also a feast for the eyes, promising a delightful dining experience. Additionally, this article offers two more enticing recipes: a delectable Meyer lemon cake with a moist and flavorful crumb, topped with a luscious lemon glaze, and a tantalizing makrut lime granita, a refreshing dessert that captures the vibrant flavors of Southeast Asia. Prepare to embark on a culinary journey that will awaken your senses and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PURSLANE, MEYER LEMON, AND PEAR SALAD WITH MAKRUT LIME VINAIGRETTE

Purslane, Meyer Lemon, and Pear Salad With Makrut Lime Vinaigrette image

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

Ingredients

For vinaigrette
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
For salad
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

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.

MEYER LEMON VINAIGRETTE

Meyer Lemon Vinaigrette image

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

Tips:

Choose fresh ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Look for fresh, crisp purslane, ripe pears, and fragrant Meyer lemons.
Prepare the dressing in advance: The flavors of the makrut lime vinaigrette will develop and meld together if you make it ahead of time. This will also save you time when you're ready to assemble the salad.
Use a light hand with the dressing: A little bit of dressing goes a long way in this salad. You don't want to overpower the delicate flavors of the purslane, pears, and lemons.
Serve the salad immediately: Purslane is a delicate green that wilts easily. Serve the salad as soon as it's assembled to enjoy it at its best.

Conclusion:

This purslane, Meyer lemon, and pear salad with makrut lime vinaigrette is a refreshing and flavorful side dish that's perfect for any occasion. The vibrant colors and unique flavors of the ingredients make this salad a real showstopper. Plus, it's incredibly easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad recipe, give this one a try!