English Ivy Snap Pea Salad (Printable Version)

Crisp snap peas and green beans twined with sharp cheddar and fresh herbs in a zesty dressing.

# Ingredient List:

→ Vegetables

01 - 7 oz snap peas, trimmed
02 - 7 oz green beans, 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 - ½ 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

# Steps:

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 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a large bowl until emulsified.
04 - Add blanched snap peas, green beans, and sliced shallot to the dressing. Toss gently to evenly coat.
05 - Arrange dressed vegetables in long, intertwined vines on a serving platter. Scatter sharp white cheddar cubes over the top.
06 - Sprinkle with chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Expert Advice:

01 -
  • It comes together in barely 20 minutes, so you can serve something that looks like you spent all afternoon.
  • The contrast between the tender-crisp vegetables and sharp cheddar shards is genuinely addictive, hitting both comfort and elegance at once.
  • It's naturally gluten-free and vegetarian, yet feels substantial enough to stand alongside roasted chicken or a grain bowl.
02 -
  • The blanching step isn't optional—raw or overcooked beans will ruin the entire balance of texture that makes this salad sing.
  • Pat the vegetables completely dry before tossing with dressing, or excess water will dilute the flavor and make everything limp.
  • Serve this immediately after dressing; waiting even 10 minutes dulls the crunch slightly.
03 -
  • Make the dressing first and taste it before you add any vegetables—this gives you a moment to balance the flavors without pressure.
  • Cut your cheddar into shards rather than cubes; they catch the light and feel more intentional on the plate.
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