Chopped Salad With Lemon Zest Vinaigrette Recipes

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CHOPPED SALAD WITH LEMON-ZEST VINAIGRETTE



Chopped Salad With Lemon-Zest Vinaigrette image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon lemon zest
1 clove minced garlic
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tomatoes, seeded and chopped
2 Kirby cucumbers, peeled, halved and thinly sliced
1 bunch watercress, rinsed and tough stems removed
1/2 small red onion, thinly sliced
1/4 pound ricotta salata cheese, crumbled
2 tablespoons chopped dill

Steps:

  • In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and a few grinds of pepper. Add the tomatoes, cucumbers, watercress and onion and toss. Add the cheese and dill, toss until well combined and serve.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 5 grams, TransFat 0 grams

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL



Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

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.

Provided by Samin Nosrat

Categories     Bon Appétit     Salad     Salad Dressing     Dill     Feta     Shallot     Cucumber     Radicchio     Lemon     Sugar Snap Pea     Wheat/Gluten-Free     Summer     Spring

Yield 8 servings

Number Of Ingredients 14

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

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.

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