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