English Ivy Snap Pea Salad (Print Version)

Fresh snap peas and green beans paired with sharp white cheddar create a lively, crisp salad.

# 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 - 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

# How-To 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 tender.
02 - Immediately transfer vegetables to a bowl of ice water to halt cooking and preserve color. Drain thoroughly and pat dry.
03 - In a large bowl, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
04 - Add blanched snap peas, green beans, and sliced shallot to the bowl. Toss gently to coat with dressing.
05 - Arrange vegetables in long, winding vines on a serving platter. Scatter cheddar cubes over top, then sprinkle with chopped chives and optional microgreens or pea shoots. Serve immediately.

# Expert Tips:

01 -
  • It comes together in twenty minutes and somehow tastes like you spent the whole afternoon on it.
  • The snap peas stay crisp and bright, snapping between your teeth in the most satisfying way.
  • That sharp white cheddar cuts through the vegetables with just enough tang to make your palate wake up.
02 -
  • Blanching is not optional—raw snap peas have a grassy bite that won't play well with the sharp cheddar, and they stay tougher than you'd like.
  • The second you drain those vegetables, pat them completely dry, or water will dilute your dressing and make the whole thing taste sad.
03 -
  • Make the dressing in a jar and shake it instead of whisking—same result, one less bowl to wash.
  • If you're serving this hours later, keep the dressing and cheese separate until the last moment, or everything will get soggy and sad.
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