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
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.