English Ivy Snap Peas Salad (Printer View)

Bright green snap peas and green beans paired with sharp white cheddar and a zesty dressing.

# 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

# Method:

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 to a bowl of ice water to halt cooking and preserve color and texture. Drain thoroughly and pat dry.
03 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a large bowl until well combined.
04 - Add blanched snap peas, green beans, and sliced shallot to the dressing. Toss gently to coat evenly.
05 - Arrange dressed vegetables in long, winding vines on a serving platter. Scatter cheddar cubes or shards on top.
06 - Sprinkle with chopped chives and garnish with microgreens or pea shoots if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, no roasting or fussy prep required.
  • The contrast between sweet-snappy vegetables and tangy cheddar hits different every single time.
  • You get to arrange it like you're plating for someone you actually want to impress.
02 -
  • If you skip the ice bath, your vegetables will go soft and dull, and the whole point disappears—don't rush this step even if you're in a hurry.
  • The vegetables and cheddar both taste better cold, so chill the serving platter for five minutes if you have the time, and don't let this sit at room temperature for more than an hour or the snap fades.
03 -
  • Slice your shallot paper-thin and let it sit in a tiny bowl of ice water for ten minutes before tossing it in—this mellows the rawness slightly while keeping the flavor.
  • Make your dressing while the vegetables are still in the ice bath; this way it's perfectly cold by the time everything comes together, and the temperature difference actually helps the flavors merge.
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