Feta-Ranch Wedge Salad

Preparation

1. Step 1

   Make the feta-ranch dressing: Crumble the feta into a high-speed blender. Add ⅓ 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.)

2. Step 2

   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.

3. Step 3

   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.)

4. Step 4

   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.