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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