-1 med. shallot, finely chopped
-1 t. finely grated lemon zest
-¼ c. fresh lemon juice
-1 T. white wine vinegar
-¼ c. olive oil
-8 oz. sugar snap peas (~ 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces
-1 bu. radishes (~ 12), trimmed, thinly sliced
-4 med. Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces
-1 romaine heart, quartered lengthwise, cut crosswise into
-½ med. head of radicchio, cut crosswise into ½-inch pieces
-6 oz. feta, crumbled (~ 1½ cups)
-1½ c. 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. Enjoy!