Name: Chopped Salad With Shallot Vinaigrette, Feta, and Dill
Yield: 8 servings
Ingredients: 1 medium shallot, finely chopped; 1 teaspoon finely grated lemon zest; ¼ cup fresh lemon juice; 1 tablespoon white wine vinegar; ¼ cup olive oil; Kosher salt; 8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces; 1 bunch radishes (about 12), trimmed, thinly sliced; 4 medium Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces; 1 romaine heart, quartered lengthwise, cut crosswise into ½-inch pieces; ½ medium head of radicchio, cut crosswise into ½-inch pieces; 6 ounces feta, crumbled (about 1½ cups); 1½ cups torn dill fronds; Freshly ground black pepper

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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