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Chopped Salad with Shallot Vinaigrette, Feta and Dill
From Epicurious.com. Use the recipe as a guide. You use whatever you have on hand to combine with the radicchio. Also, another vinaigrette would be good.
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 or snow peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
1 - 2 cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 - 2 cups of lettuce
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
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
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).
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.

Do Ahead:
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.