English Ivy Snap Peas Salad (Printable)

Fresh snap peas and green beans twined with sharp cheddar and a zesty dressing.

# Required Ingredients:

→ 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

# Preparation Steps:

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 crispness. Drain and pat dry thoroughly.
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 bowl. Toss gently to evenly coat with the dressing.
05 - Arrange the dressed vegetables in long, intertwined vines on a serving platter. Scatter sharp white cheddar cubes or shards over the top.
06 - Sprinkle chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes, which means you can make something that feels restaurant-quality on a weeknight.
  • The contrast between crisp, just-blanched vegetables and creamy, tangy cheese hits all the right notes without any fuss.
  • It's naturally gluten-free and vegetarian, but feels substantial enough that no one will miss meat or complicated additions.
02 -
  • Don't skip the ice bath—it's the difference between crisp, snappy vegetables and mushy ones that taste like they've been sitting out.
  • Pat the vegetables completely dry before tossing with the dressing, or you'll end up with a watery puddle instead of a glossy coat.
03 -
  • Taste the dressing before it touches the vegetables—this is your only chance to adjust the balance without second-guessing yourself.
  • The shallot should be sliced thin enough that you can almost see through it; thick slices turn it into a vegetable side dish rather than a flavor accent.
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