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1
Cut peel, including white pith, from lemon with a small sharp knife.
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2
Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.
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3
Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice.
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4
Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan.
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5
Cover pan and remove from heat, then let stand 20 minutes.
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6
Return to a boil and add lemon segments with juice and lime leaves.
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7
Cover pan and remove from heat, then let stand 20 minutes more.
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8
Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil.
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9
Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes.
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10
Cool completely.
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11
Whisk in herbs and salt and pepper to taste.
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12
Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl.
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13
Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.
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14
Divide salad among 6 plates and spoon vinaigrette over and around each.
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15
Serve salads with jasmine crackers on the side.
