Name: Purslane, Meyer Lemon, and Pear Salad With Makrut Lime Vinaigrette
Yield: Makes 6 servings
Ingredients: 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; 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; a Japanese Benriner or other adjustable-blade slicer

Image may contain Plant Food Dish Meal Citrus Fruit and Fruit

Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime VinaigretteRichard Gerhard Jung

For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves. The vinaigrette (without herbs) can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk in herbs just before serving.

Editor's Note: 

Editor’s note: As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.

Recipe notes

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.