Chopped Salad with Shallot Vinaigrette, Feta, and Dill

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

1. In a large bowl, mix the shallot, lemon zest, lemon juice and vinegar. Leave for 10 minutes, then mix in the oil and set the vinaigrette aside.
2. Meanwhile, stir a palmful of salt into ice water in a medium bowl and add the peas. After 10 minutes, drain and pat dry to make them very crisp.
3. Toss the peas, radishes, cucumbers, romaine and radicchio in the bowl with the reserved vinaigrette until well coated. Add the feta and dill, season with salt and pepper and toss again to combine. Move to a platter for serving.
4. The vinaigrette may be prepared 6 hours ahead. Cover and chill it, then bring to room temperature before use.