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Chopped Salad with Shallot Vinaigrette, Feta, and Dill

['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']

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.
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

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