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 notes

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