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

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

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

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

Our Favorite French Onion Soup

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

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

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

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.