Chopped Salad With Shallot Vinaigrette Feta And Dill Recipes

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Steps:

• 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.

CHOPPED SALAD

Steps:

• Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE

Steps:

• In a bowl large enough for tossing salad, add diced chicken breast.
• Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
• In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
• Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE

Steps:

• In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
• In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
• Make Ahead The dressing can be refrigerated overnight.