Chopped salad with shallot vinaigrette, feta, and dill

Try this delightful chopped salad with a vibrant shallot vinaigrette, tangy feta cheese, and refreshing dill for a burst of flavors in every bite.

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
• 230g 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
• 170g feta, crumbled (about 1 1/2 cups)
• 1 1/2 cups torn dill fronds
• Freshly ground black pepper

Instructions:

1. Combine minced onion, grated lemon peel, fresh lemon juice, and acidic liquid in a spacious bowl. Allow it to rest for 10 minutes, then stir in oil. Keep the dressing on the side.
2. While waiting, dissolve a handful of salt in a moderate bowl filled with icy water; introduce green peas. Let them soak for 10 minutes, then strain and gently dry them (this will give them a delightful crunch).
3. Introduce green peas, red radishes, crisp cucumbers, romaine lettuce, and red chicory to the bowl containing the set-aside dressing; mix thoroughly to cover. Include Greek feta cheese and aromatic dill, adjust the seasoning with salt and pepper, and mix again to blend. Serve on a large plate.
4. The dressing can be prepared in advance up to 6 hours. Wrap and refrigerate. Allow it to reach room temperature before serving.

Summary:

• Calories: 1362 kcal
• Fat: 105 g
• Protein: 47 g
• Carbs: 70 g
• Potassium: 2561 mg
• Magnesium: 223 mg