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Instructions
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Step 1
Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Step 2
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).
Step 3
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.
Step 4
Do Ahead: Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.