Cold Dandelion Noodle Salad

If you’re anything like me, you have dandelions in your yard.  Even if you don’t have any in your yard, I’m willing to bet you know where you can harvest lots of ‘em.  I’m always trying to find new ways to make use of them.  Here’s my most recent concoction.  Let me say, this is my favorite yet and one I can see making multiple appearances as long as there are dandelions to harvest.

Cold Dandelion Noodle Salad with Spicy Peanut Dressing

Noodles:

• 2 Cups loosely packed fresh dandelion leaves, washed and drained – Only the leaves no flowers or flower stems
• 2 Eggs
• 1 Tablespoon Olive Oil
• 1/2 teaspoon salt
• 1 1/2 Cups Flour

Combine the dandelion greens, eggs, oil and salt in a blender.  Puree.  Transfer this mixture to a bowl, gradually adding the flour until a dough forms.  It will be stiff, if you need to add a little water to make easier to mix.  Once a dough forms, knead it on a floured board a bit.  Roll the dough out to about 1/8″ thickness (if you have a pasta roller, so much the better).  Allow the rolled out dough to dry for one hour on your board.  (Meanwhile make your dressing, below)  After an hour, cut the dough into noodles.  Drop the noodles into boiling water and cook for 3 to 5 minutes, until desire doneness is reached.  Drain.

Spicy Peanut Dressing

• 1/2 Cup Creamy Peanut Butter
• 1/4 Cup Brown Rice Vinegar
• 2 Tablespoons Bragg’s Liquid Aminos (Soy Sauce would work fine)
• 1 teaspoon (more or less to taste) Chili-Garlic Sauce
• 1 teaspoon Sesame Oil
• 1 Tablespoon Grated Fresh Ginger
• 1 teaspoon Grated Lime Zest
• 1/2 teaspoon Salt
• 2/3 Cup Olive Oil
• 1/3 Cup Cilantro, roughly chopped
• 1/4 Cup Green Onions, roughly chopped
• 1/4 Cup Salted Peanuts, roughly chopped

In a blender, combine the peanut butter, vinegar, Bragg’s, chili sauce, sesame oil,  ginger, lime zest, and salt.  Puree and slowly pour in the olive oil in a steady stream.  Blend until completely emulsified.

Pour the dressing over the noodles and stir well.  Add the peanuts, cilantro, and green onions to the salad and toss well.  Chill for a few hours to serve as a cold salad.

It would also be good served immediately as a warm main course.