Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
ADVERTISEMENT
Recipe

Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime Vinaigrette

serves
prep time: 10
cook time: 42

ingredients

  • vinaigrette
  • 1 lemon
  • 1 stalk fresh lemongrass, 2 tough outer leaves discarded and root end trimmed
  • 1 small (1.5- to 2 inch) dried chile (preferably Thai)
  • 6 (2- by 1.25 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
  • salad
  • 1 Meyer lemon
  • 6 firm-ripe small Seckel pears (3/4 pound total)
  • 6 radishes, trimmed
  • 3/4 pound purslane, coarse stems discarded
  • 4 1/2 teaspoons 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

directions

Make vinaigrette:

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 quarts 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.

Make salad:

Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 0.063 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.

Cooks' note:

Vinaigrette (without herbs) can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk in herbs just before serving.