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

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.