Chopped Salad With Shallot Vinaigrette, Feta, And Dill

• 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

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

shallot, lemon zest, lemon juice, white wine vinegar, olive oil, kosher salt, sugar snap peas, radishes, persian cucumbers, heart, head of radicchio, feta, dill, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/chopped-salad-with-shallot-vinaigrette-feta-and-dill (may not work)