CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57063309   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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