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

     Title: Feta Ranch Wedge Salad
Categories: Greens, Squash, Chiles, 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 Lemon zest; fine grated
     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 Iceberg lettuce head
          Aleppo pepper or
          - red pepper flakes

 Feta Ranch Dressing:

 Crumble the feta into a high-speed blender. Add 1/3 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.

 Yield: 1 Cup

 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.

 Recipe by Alexa Weibel

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

 Uncle Dirty Dave's Archives

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