English Ivy Snap Peas Salad (Print Version)

Vibrant green beans and snap peas with sharp cheddar and a zesty dressing create a refreshing salad.

# What You’ll Need:

→ Vegetables

01 - 7 oz snap peas, ends trimmed
02 - 7 oz green beans, ends trimmed
03 - 1 small shallot, thinly sliced

→ Cheese

04 - 3.5 oz sharp white cheddar, cut into small cubes or shards

→ Dressing

05 - 2 tbsp extra virgin olive oil
06 - 1 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1/2 tsp honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp fresh chives, finely chopped
11 - Optional: microgreens or pea shoots

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add snap peas and green beans; blanch for 2 minutes until bright green and just tender.
02 - Transfer vegetables immediately to ice water to halt cooking and preserve color and texture. Drain thoroughly and pat dry.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until fully combined.
04 - Add snap peas, green beans, and sliced shallot to the dressing. Toss gently to coat evenly.
05 - Arrange dressed vegetables in long, intertwined vines on a serving platter. Scatter cheddar cubes evenly over the top.
06 - Sprinkle with chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Additional Tips::

01 -
  • It comes together in twenty minutes, making it perfect for last-minute entertaining when you want something that looks intentional.
  • The contrast between warm blanched vegetables and the sharp cheese creates a flavor complexity that guests always ask about.
  • It's the kind of salad that feels elegant but tastes like eating straight from the garden.
02 -
  • Don't skip the ice water shock—it's the difference between vegetables that stay crisp and vegetables that turn slightly soft and lose their appeal.
  • Dress the warm vegetables, not the cold ones; they absorb flavor so much better when their pores are still open from blanching.
03 -
  • Cook the vegetables just until they turn bright green and no further—timing matters more than you'd expect, and even thirty seconds of extra heat changes the outcome.
  • Taste the dressing before you dress the vegetables so you're not trying to fix it once everything is mixed together.
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