English Ivy Snap Peas Salad (Printable Version)

Vibrant salad featuring snap peas, green beans, sharp cheddar, and a zesty lemon dressing.

# What You 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 - 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 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 fully combined.
04 - Add the blanched snap peas, green beans, and sliced shallot to the dressing. Toss gently to coat all ingredients evenly.
05 - Arrange the dressed vegetables in long, winding vines on a serving platter. Scatter sharp white cheddar cubes or shards atop. Sprinkle with chopped chives and garnish with microgreens or pea shoots if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together in 20 minutes, which means you can actually make it on a Tuesday night.
  • The contrast between the tender-crisp vegetables and the sharp, crumbly cheddar is addictive in a way that simple salads rarely are.
  • Everything here is naturally gluten-free and vegetarian, so you're not sacrificing anything to eat well.
02 -
  • If you skip the ice bath, the vegetables will keep cooking from their own heat and turn a dull, sad green—so don't rush this step even though it feels fussy.
  • Pat the vegetables completely dry after the ice bath or your dressing will slide right off and pool at the bottom of the bowl instead of clinging to every piece.
03 -
  • Toast a handful of walnuts or sliced almonds in a dry pan for 3 minutes until fragrant, then scatter them over the top just before serving for a nutty crunch that transforms the whole dish.
  • Make the dressing in a mason jar, seal it, and shake it vigorously for 30 seconds—it emulsifies better than whisking and you can taste your way to perfect seasoning before it hits the salad.
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