Best Chopped Salad With Lemon And Dill Recipes

CHOPPED SALAD

Chopped Salad image

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 0

Ingredients

Steps:

Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

Provided by Samin Nosrat

Categories Bon Appétit Salad Salad Dressing Dill Feta Shallot Cucumber Radicchio Lemon Sugar Snap Pea Wheat/Gluten-Free Summer Spring

Yield 8 servings

Number Of Ingredients 14

Ingredients

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

Steps:

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.
Do Ahead:
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON

Chopped Salad of Romaine, Arugula, Dill and Lemon image

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Provided by Amanda Hesser

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups thinly sliced (1/4-inch) romaine leaves
2 cups packed arugula leaves, chopped into 1/2-inch pieces
1 1/2 tablespoons chopped dill
1/3 cup thinly sliced scallions
Coarse sea salt or kosher salt
Freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 cup premium quality olive oil

Steps:

In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram

LEMON-DILL POTATO SALAD

Lemon-Dill Potato Salad image

Provided by Danny Boome

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 pounds medium baby new potatoes, unpeeled, quartered
1 cup frozen green peas
3/4 cup finely chopped red onion
2 tablespoons freshly chopped fresh dill
2 tablespoons chopped fresh chives
1 cup mayonnaise
2 tablespoons fresh lemon juice
Coarse salt and freshly ground black pepper

Steps:

Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.