Chopped Salad with Shallot Vinaigrette, Feta, and Dill

Ingredients for Chopped Salad with Shallot Vinaigrette, Feta, and Dill

• 1 medium shallot, finely chopped

• 1 teaspoon finely grated lemon zest

• 60ml fresh lemon juice

• 1 tablespoon white wine vinegar

• 60ml olive oil

• Kosher salt

• 230g sugar snap peas (about 300g ), 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 cos heart, quartered lengthwise, cut crosswise into 1/2-inch pieces

• 1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces

• 170g feta, crumbled (about 1 1/2 cups)

• 1 1/2 cups torn dill fronds

• Freshly ground black pepper

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, cos, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.