Purslane, Meyer Lemon, And Pear Salad With Kaffir Lime Vinaigrette
This vibrant recipe features a refreshing salad with Meyer lemon, pears, and radishes tossed in a zesty lemongrass vinaigrette. The unique flavor combination of citrus and herbs is complemented by a delicate balance of textures and colors, making it an elegant and flavorful dish that is sure to delight your taste buds. Serve this salad as a light and invigorating starter or side dish for any occasion.
— Constant Cookbook
Ingredients
Instructions
- 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.
Yield
Makes 6 servings
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