Purslane Meyer Lemon and Pear Salad with Kaffir Lime Vinaigrette

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 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
• a Japanese Benriner or other adjustable-blade slicer

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