CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Provided by @MakeItYours

Number Of Ingredients 14

1 medium shallot, finely chopped
1 teaspoon finely grated lemon zest
¼ cup fresh lemon juice
1 tablespoon white wine vinegar
¼ cup olive oil
Kosher salt
8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
4 medium Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces
1 romaine heart, quartered lengthwise, cut crosswise into ½-inch pieces
½ medium head of radicchio, cut crosswise into ½-inch pieces
6 ounces feta, crumbled (about 1½ cups)
1½ 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.