Artisan Goat Milk Creamery

Chopped Salad with Feta


1 medium shallot, finely chopped 1 tsp finely grated lemon zest
1⁄4 c fresh lemon juice
1 tbsp white wine vinegar

1⁄4 c olive oil
Kosher salt
8 oz 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 oz feta, crumbled (about 11⁄2 cups)
11⁄2 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. Do Ahead: Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

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Monday-Saturday: 9 am - 5 pm

Sunday: 10 am - 3 pm

W2994 County Rd HH   |  Malone, WI 53049

920-670-0051​  |

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