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Purslane, Meyer Lemon, And Pear Salad With Kaffir Lime Vinaigrette

1 fave
Nutrition per serving    (USDA % daily values)
CAL
269
FAT
43%
CHOL
0%
SOD
11%

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Ingredients for 6 servings

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

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