Save to Pinterest There's something about spring that makes me want to arrange food on a platter like I'm composing a small piece of art. I discovered this salad one afternoon when I had a handful of snap peas that needed using, and I started playing with how to make them look as good as they tasted. The sharp cheddar was an afterthought—a wedge left over from a cheeseboard—but it completely changed everything, adding a salty brightness that made the whole dish sing. Now I find myself making it whenever I want to feel like I'm doing something both simple and a little bit special.
I made this for a friend who was going through a phase of eating only 'real food,' nothing processed, and I watched her face light up when she tried it. She kept asking what was in the dressing—honestly expecting some complicated technique—and when I told her it was just oil, lemon, mustard, and honey, she laughed and said it tasted like I'd been cooking it all day. That's when I knew I'd gotten it right.
Ingredients
- Snap peas (200 g): Look for pods that snap cleanly when you bend them; they should feel firm and bright. Trim both ends with your fingers or a small knife.
- Green beans (200 g): Choose beans that are thin and tender rather than thick and woody; they blanch faster and taste sweeter.
- Sharp white cheddar (100 g): The sharpness is what makes this work—mild cheddar will disappear into the background. Cut it into irregular cubes or shards for visual interest.
- Shallot (1 small): Slice it paper-thin so it adds bite without overwhelming; a mandoline makes quick work of this.
- Extra virgin olive oil (2 tbsp): Don't skip the quality here; this is where the dressing gets its richness and character.
- Fresh lemon juice (1 tbsp): Squeeze it fresh just before you make the dressing—bottled tastes tinny by comparison.
- Dijon mustard (1 tsp): This tiny amount acts like an emulsifier and adds a subtle sharpness that ties everything together.
- Honey (1/2 tsp): Just enough to round out the acidity and add a whisper of sweetness.
- Fresh chives (2 tbsp): Chop them at the very last moment so they stay bright green and don't bruise.
Instructions
- Bring water to a rolling boil:
- Fill a large pot about three-quarters full with salted water—it should taste like the sea. Let it boil hard for a minute or two so the heat is really penetrating.
- Blanch the vegetables:
- Add the snap peas and green beans all at once and set a timer for exactly 2 minutes. You want them bright green and tender-crisp, not soft; if you leave them even 30 seconds too long, they'll lose their snap.
- Ice bath rescue:
- The moment the timer goes off, scoop them out with a slotted spoon and plunge them into a bowl of ice water. This stops the cooking instantly and locks in that vivid color and texture you just achieved.
- Make the dressing:
- In a large mixing bowl, whisk together the oil, lemon juice, mustard, and honey until it's slightly emulsified and pale. Taste it and adjust the salt and pepper—it should be balanced between bright and rich.
- Dress the salad:
- Drain the blanched vegetables well and pat them dry with paper towels so the dressing clings properly. Toss gently with the sliced shallot and dressing, being careful not to break the vegetables.
- Arrange and garnish:
- On a serving platter, arrange the vegetables in long, winding lines like vines climbing an invisible trellis. Scatter the cheddar pieces over top, then shower everything with chopped chives and microgreens if you have them.
Save to Pinterest I served this at a dinner party on a long wooden board, and my mother-in-law—who doesn't usually eat salad—came back for seconds. She said it felt too pretty to be just vegetables, which I took as the highest compliment possible.
Why Presentation Matters Here
The beauty of this salad is half the point. The long lines of vegetables create movement on the plate, and when you scatter that sharp white cheddar across the top, it catches the light. Serve it on a platter rather than individual plates if you can; it looks like something you've thought about, even though the whole thing took 20 minutes.
Timing and Temperature
This salad is best served within 30 minutes of assembly—the vegetables stay crispest that way, and the cheddar hasn't started to weep or soften. If you need to make it ahead, blanch and chill the vegetables, make the dressing, and assemble everything just before serving. The dressing won't overwhelm the vegetables if you dress them no more than 10 minutes before eating.
Ways to Make It Your Own
This is one of those salads that invites small tweaks without losing its identity. Swap the white cheddar for aged Gruyère if you want something nuttier, or crumble goat cheese across the top for tang. Add toasted walnuts or almonds for crunch, or toss in a handful of fresh pea shoots if you can find them. The dressing is flexible too—if you prefer shallot-free, just skip it; if you want more acid, use a bit more lemon juice. This salad can sit at room temperature for a bit without falling apart, making it perfect for picnics or potlucks.
- Toast nuts in a dry pan for 3 minutes to deepen their flavor before scattering them over the top.
- If you can't find snap peas, sugar snap peas work beautifully and blanch in the same time.
- Make the dressing while the vegetables are blanching to keep everything moving at the same pace.
Save to Pinterest This salad taught me that sometimes the best dishes are the ones that don't try too hard. When you start with good ingredients and a light hand, everything else just falls into place.
Common Questions
- → How should the snap peas and green beans be prepared?
Blanch snap peas and green beans for 2 minutes in boiling salted water until bright and tender, then cool in ice water to preserve color and crunch.
- → What cheese complements this salad best?
Sharp white cheddar adds a tangy sharpness and texture contrast; goat cheese or feta can be substituted for a creamier, tangier profile.
- → Can this salad be made ahead of time?
It's best served fresh to maintain crispness; prepare vegetables and dressing separately, then combine just before serving.
- → What dressing ingredients balance the flavors?
The dressing combines extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper for a tangy, slightly sweet coating.
- → Are there suggested garnishes to enhance the presentation?
Chopped fresh chives and optional microgreens or pea shoots add color and a fresh herbal note to the salad.
- → Is this dish suitable for special diets?
Yes, it is vegetarian and gluten-free. Be mindful of dairy and mustard allergens present in the ingredients.