MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Feta-Ranch Wedge Salad
Categories: Greens, Squash, Chilies, Cheese, Herbs
Yield: 6 servings

MMMMM--------------------FETA-RANCH DRESSING-------------------------
6 oz Brined feta; crumbled
1/4 c Mayonnaise
3 tb Extra-virgin olive oil; more
- for serving
1 1/2 ts Fine grated lemon zest
2 Scallions; trimmed, thin
- sliced
3 tb Chopped fresh dill; more for
- serving
1/4 ts Dried mint leaves
Salt & pepper

MMMMM--------------------------ASSEMBLY-------------------------------
3 Persian cucumbers; very thin
- sliced on a mandoline
Fresh lemon zest and juice
1 lg Head iceberg lettuce
Aleppo pepper or red pepper
- flakes

Make the feta-ranch dressing: Crumble the feta into a
high-speed blender. Add ? cup water plus the mayonnaise,
olive oil and lemon zest and blend until creamy, pausing
to scrape the sides of the blender as needed. (If your
blender isn't so powerful, add a little more water and
time.) Add the scallions, dill and dried mint, and pulse
briefly just until combined (think: green flecks, not a
green purée). Transfer to a lidded container and season
to taste with salt and pepper. (Dressing makes 1 cup and
will keep, refrigerated, for up to 5 days.)

In a medium bowl, sprinkle the cucumbers generously with
salt and top with a little bit of lemon zest and juice,
to taste. Give the cucumbers a good squeeze, massaging
in the salt and distributing the seasonings.

When ready to serve, halve the head of lettuce through
the core. Next, set both flat sides on a cutting board,
and cut each half into four thin wedges, slicing through
the core to try to keep the slices intact. (The beauty
of a thinner wedge is that you don’t need to worry about
the wedges falling apart, as you’ll be setting them on
their sides.)

Carefully transfer the wedges to a serving platter.
Drizzle the top of each wedge generously with the
dressing to coat. (You can serve any additional dressing
on the side, or save for future use). Arrange the
cucumber slices in neat shingled clusters. Tear some
fresh dill on top, then drizzle with olive oil, which
will infiltrate the nooks and crannies of the wedges,
and make the color pop. Sprinkle with Aleppo pepper and
serve immediately.

By: Alexa Weibel

Yield: 4 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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