English Ivy Snap Peas Salad (Printable Version)

Fresh snap peas and green beans twined with sharp white cheddar, dressed with lemon and herbs.

# Ingredient List:

→ 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

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add snap peas and green beans; blanch for 2 minutes until bright green and tender-crisp.
02 - Transfer vegetables immediately to ice water to halt cooking and preserve color and texture. Drain thoroughly and pat dry.
03 - In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
04 - Add blanched snap peas, green beans, and sliced shallot to the dressing. Toss gently to coat evenly.
05 - Arrange the dressed vegetables in long, twining vines on a serving platter. Evenly scatter sharp white cheddar cubes or shards over the top.
06 - Sprinkle finely chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Expert Advice:

01 -
  • The snap peas stay impossibly crunchy, like they're trying to snap back when you bite them.
  • That sharp cheddar cuts through the sweetness of the vegetables with just enough tang to make you want another forkful.
  • It comes together in twenty minutes, which means you can make it while someone's actually waiting for dinner instead of cancelling plans.
02 -
  • Soggy vegetables happen when you don't dry them properly after the ice bath, so don't rush that step even though it feels fussy.
  • The salad tastes best eaten within an hour of dressing it; it doesn't keep well because the vegetables weep liquid and the cheddar absorbs the moisture, turning everything into a sad, soft mess.
03 -
  • Slice your shallot paper-thin and let it sit in the ice water for a few minutes before adding it to the salad; it takes the sharp edge off while keeping the flavour clean.
  • If you're making this ahead, keep the vegetables and dressing separate until the last moment, then toss together right before serving so everything stays crisp and the flavours feel alive.
Go Back