Chopped Salad with Shallot Vinaigrette, Feta, and Dill

Name: Chopped Salad with Shallot Vinaigrette, Feta, and Dill
Yield: 4 servings
Ingredients: 1 1 medium shallot, finely chopped; 1 1 teaspoon finely grated lemon zest; 1 1/4 cup fresh lemon juice; 1 1 tablespoon white wine vinegar; 1 1/4 cup olive oil; 1 Kosher salt; 1 8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces; 1 1 bunch radishes (about 12), trimmed, thinly sliced; 1 4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces; 1 1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces; 1 1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces; 1 6 ounces feta, crumbled (about 1 1/2 cups); 1 1 1/2 cups torn dill fronds; 1 Freshly ground black pepper

From the kitchen of Carly

A bright, crisp salad built on snappy vegetables and a shallot vinaigrette that actually tastes like something. The ice-water soak makes the snap peas gloriously crunchy, while tangy feta and fresh dill tie everything together. Simple, but the details matter here.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium shallot, finely chopped
11 teaspoon finely grated lemon zest
11/4 cup fresh lemon juice
11 tablespoon white wine vinegar
11/4 cup olive oil
1Kosher salt
18 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces
11 bunch radishes (about 12), trimmed, thinly sliced
14 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces
11 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces
11/2 medium head of radicchio, cut crosswise into 1/2-inch pieces
16 ounces feta, crumbled (about 1 1/2 cups)
11 1/2 cups torn dill fronds
1Freshly ground black pepper

Instructions

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
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).
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.
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.