Chopped Salad

This is not your traditional chopped, but it does have many delicious ingredients chopped in it, so I figured, why not?! The key is to get greens to be a nice bite size. I recommend hand tearing butterhead, but definitely chop romaine or radicchio. Feel free to add different crops or substitute with what you have. Makes enough for 4-6 for a side dish.

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

• 1/2 bunch salad turnips, cut in half and then thinly sliced

• 1/2 bunch radishes (about 12), trimmed, thinly sliced

• ~ 4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces

• 1/2 romaine or small butterhead, 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)

• 1/2-1 cup cup chopped 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 (Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using).

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.