English Ivy snap peas salad (Printable)

Crisp snap peas and green beans dressed with lemon, Dijon, and sharp white cheddar in a light salad.

# Components:

→ 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 tender.
02 - Transfer vegetables immediately to an ice water bath 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 black pepper in a large bowl until emulsified.
04 - Add blanched vegetables and sliced shallot to the dressing. Toss gently to evenly coat.
05 - Arrange the dressed vegetables in long, winding clusters on a serving platter. Scatter cheddar cubes atop.
06 - Sprinkle chopped chives over the salad and garnish with microgreens or pea shoots if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, yet tastes like you've fussed over it for hours.
  • The vegetables stay snappy and bright, their color practically glowing on the plate.
  • Sharp cheddar brings an unexpected umami richness that transforms what could be a simple salad into something genuinely craveable.
02 -
  • Don't skip the ice bath—I learned this the hard way when I once tried to cool the vegetables just by spreading them on a plate, and they turned soft and dull, losing that essential crunch that makes this salad sing.
  • Dress the salad no more than fifteen minutes before serving; the vegetables will start to weep if they sit too long in the dressing, turning it watery and dilute.
03 -
  • If your white cheddar isn't sharp enough on its own, buy the oldest, most aged block you can find—the flavor compounds intensify over time and make a real difference in a simple salad like this.
  • Arrange the salad on a chilled platter if you have time; it keeps everything fresher and the presentation stays crisp longer.
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