Rice Noodle Salad

There is a whole lot of everything going on in this salad ... citrus, roasted peanuts, herbs, etc. but it all seems to work somehow ... a classic Thai noodle salad where all the flavors seem to blend when you put them together. The best part is that I got to use my very own homegrown grapefruit from the tree in our backyard AND aside from the natural fat in peanuts there is nearly no extra fat. This is from Bittman's book, How to Cook Everything Vegetarian, and the official title is Jean-Georges's Rice Noodle Salad with Grapefruit and Peanuts.

1 or 2 small fresh chiles, minced, or about 1 t. hot red pepper flakes
1 clove garlic, finely minced
1 T. packed brown sugar
1/4 c. freshly squeezed lime juice
2 T. soy sauce
8 oz. rice vermicelli
1 stalk lemongrass
1 large grapefruit, peeled, sectioned, and chopped
1/2 c. roasted peanuts
1 medium ripe tomato, chopped
3 scallions, chopped
1/3 c. coarsely chopped fresh mint leaves
1/2 c. coarsely chopped cilantro leaves

In a small bowl, combine chiles, garlic, sugar, lime juice, and soy sauce. Taste and adjust seasoning. (This dressing can be made a day or two in advance).

Soak rice noodles in fairly hot water for 10-20 min. Meanwhile, set a large pot of water to boil. Trim the stalk of the lemongrass and peel off enough layers to expose the tender core. Finely mince enough to make 1 T.

Mix grapefruit, 1/3 c. peanuts, tomato, scallions, mint, 1/3 c. cilantro, and lemongrass together in a large bowl.

Drain noodles and plunge into boiling water. When water returns to a boil, drain noodles and rinse in a colander with cold water. Drain well, then toss in the large bowl with the grapefruit mixture and dressing.

Divide up the salad and top with remaining cilantro and peanuts.