Chopped Salad with Shallot Vinaigrette, Feta, and Dill
A fresh and crisp chopped salad featuring sugar snap peas, radishes, cucumbers, romaine, and radicchio, dressed with a tangy shallot-lemon vinaigrette and topped with crumbled feta and fresh dill.
Ingredients
- •1 medium shallot
- •1 teaspoon lemon zest
- •¼ cup lemon juice
- •1 tablespoon white wine vinegar
- •¼ cup olive oil
- •to taste Kosher salt
- •8 ounces sugar snap peas
- •1 bunch radishes
- •4 medium Persian cucumbers
- •1 heart romaine
- •½ head radicchio
- •6 ounces feta
- •1½ cups dill fronds
- •to taste black pepper
Cooking Instructions
- 1.
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
10 min
- 2.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
10 min
- 3.
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
5 min
- 4.
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
