English Ivy Snap Peas Salad (Printable Version)

Vibrant mix of snap peas and green beans with sharp cheddar and a tangy dressing for fresh textures.

# What You'll Need:

→ Vegetables

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

→ Cheese

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

→ Dressing

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

→ Garnish

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

# Directions:

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

# Expert Hints:

01 -
  • The contrast between the creamy cheese and the crunch of barely-cooked vegetables makes every bite interesting.
  • It comes together in twenty minutes, perfect for when you want something elegant without spending your whole evening cooking.
  • The bright lemon and mustard dressing cuts through everything in a way that makes you keep reaching for more.
02 -
  • Don't skip the ice bath no matter how impatient you are—overcooking the vegetables by even thirty seconds turns them from vibrant to sad.
  • Make sure your vegetables are truly dry after the ice bath, or the dressing will dilute and slide off instead of coating them.
  • The cheese is meant to stay in distinct shards or cubes, not grated—it gives you pockets of sharp cheddar flavor that feel luxurious against the tender vegetables.
03 -
  • Don't make the dressing too far ahead—mix it just before you need it so the flavors feel bright rather than settled and flat.
  • If you're preparing this ahead for an event, blanch and ice the vegetables earlier, but dress and arrange everything within an hour of serving for maximum crispness and visual appeal.
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