Save My neighbor brought over this salad on a warm spring afternoon, and I was immediately struck by how the snap peas and green beans spiraled across the plate like delicate vines climbing a garden trellis. She'd arranged everything with such care that it felt almost too beautiful to eat—until I tasted that first crisp bite paired with the sharp cheddar bite. It became one of those dishes I'd find myself craving on days when I wanted something refreshing but still substantial enough to feel like a proper meal.
I made this for a dinner party once and watched my friend Sarah arrange the vegetables in those spiraling vines just like the recipe suggested—she had this serious, concentrated look on her face as if she were composing a painting. Halfway through, she laughed at herself and said it didn't have to be perfect, but honestly, that presentation is half the magic of this salad. Something about how it looks on the plate makes people actually slow down and taste it properly instead of just eating quickly.
Ingredients
- Snap peas and green beans: Look for ones that snap when you bend them—that's your sign they're fresh enough to blanch briefly and maintain that satisfying crunch.
- Sharp white cheddar: Don't settle for mild; the tang is what makes this salad work, cutting through the sweetness of the peas with authority.
- Fresh shallot: Sliced paper-thin, it adds a subtle bite that ordinary onion would overshadow.
- Extra virgin olive oil: Use one you actually enjoy tasting because it's the backbone of the dressing.
- Fresh lemon juice: Never bottled—squeeze it fresh right before you make the dressing.
- Dijon mustard: The emulsifier that makes everything come together smoothly.
- Honey: Just half a teaspoon to whisper sweetness and balance the mustard's sharpness.
- Fresh chives: The final flourish that adds onion notes without rawness.
Instructions
- Boil the vegetables with precision:
- Bring salted water to a rolling boil, then add your snap peas and green beans for exactly two minutes. You'll know they're done when they shift from dull green to a jewel-like bright green. If you blink, you'll miss it, so stay near the pot.
- Ice bath for the save:
- The moment they're done, scoop them into ice water—this stops the cooking instantly and locks in that tender-crisp texture that makes the salad sing. Don't skip this step or you'll end up with mushy vegetables.
- Whisk the dressing:
- Combine your oil, lemon juice, mustard, and honey in a bowl, whisking until the mixture becomes slightly creamy and unified. Taste and adjust your salt and pepper now, before the vegetables go in.
- Combine with confidence:
- Toss the blanched vegetables and shallots gently with the dressing, using a light hand so you don't break them. The vegetables should glisten but not be swimming in liquid.
- Arrange like you mean it:
- Lay your dressed vegetables across a serving platter in long, winding lines—think of it as creating paths through a garden. This isn't just for show; it also makes it easier for people to serve themselves without crushing everything.
- Top and serve:
- Scatter your cheddar shards across the arrangement, shower it with chives, and garnish with microgreens if you have them. Bring it to the table right away while everything is still at its crispest.
Save There's something almost meditative about arranging this salad, watching the green beans and snap peas create that natural pattern across the plate, knowing that what started as a simple collection of ingredients has become something people actually pause to admire before eating. It's reminded me that sometimes the most rewarding meals are the ones that look like they took more effort than they did.
The Story Behind the Name
The English Ivy is named for the way the vegetables naturally vine and curl together on the platter, mimicking the trailing growth of ivy climbing a garden wall. There's something deeply satisfying about how British gardens have this controlled wildness, and this salad captures that spirit—it looks organic and artistic, yet everything about it is precisely considered. I love recipes that have this kind of visual poetry built right into them.
Why This Works as a Spring Dish
Spring vegetables are naturally sweet and delicate, and this salad honors that without overwhelming them. The sharp cheddar and tangy lemon dressing provide the contrast that makes fresh spring produce actually taste interesting rather than just virtuous. Serve this when snap peas and young green beans are at their peak, and you'll taste the difference immediately.
Variations and Accompaniments
This salad is flexible enough to work as a side dish at a dinner party, but substantial enough to be a light lunch with crusty bread alongside. I've added toasted walnuts for crunch, swapped in goat cheese when I wanted something even tangier, and once even tossed in some thinly sliced radishes for an extra peppery bite. The beauty of it is that you can respond to what's in your garden or what you're craving that day.
- Try adding a handful of toasted walnuts or almonds for a deeper, nuttier dimension.
- Substitute goat cheese or feta if you want something tangier than the sharp cheddar.
- Crisp Sauvignon Blanc or dry Riesling are perfect wine pairings if you're serving this at a table.
Save This salad reminds me that some of the best dishes are the ones that taste like spring itself—fresh, unexpected, and genuinely delicious. It's the kind of recipe that makes you feel like you've actually cooked something worthwhile.
Recipe FAQs
- → How do I keep snap peas and green beans crisp?
Blanch them for 2 minutes in boiling salted water, then immediately plunge into ice water to stop cooking and retain crunch and color.
- → Can I use a different cheese than sharp white cheddar?
Yes, goat cheese or feta provide a tangier flavor and creamy texture that complement the fresh vegetables well.
- → What dressing ingredients enhance the salad's flavor?
A mix of extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper creates a balanced tangy and slightly sweet dressing.
- → Are there good garnishes for added texture and color?
Fresh chives, microgreens, or pea shoots add bright green color and a subtle onion or pea flavor enhancing presentation and taste.
- → Can nuts be added to this salad?
Absolutely, toasted walnuts or almonds add a pleasant nutty crunch that pairs well with the crisp vegetables and sharp cheddar.