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
Directions
- 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.
Source
Epicurious