Name: Chopped Salad with Shallot Vinaigrette, Feta, and Dill
Yield: 8 servings
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

A serving bowl of chopped salad next to serving spoons.

Photo by Peden + Munk

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.

Recipe information

Yield
8 servings

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

Preparation

Step 1
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Step 2
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).
Step 3
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:
Step 4
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

TagsSalad Side Lunch Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

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