Ivy Snap Peas Salad (Print)

A bright salad of snap peas, green beans, white cheddar, and fresh herbs dressed with lemon and mustard.

# 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

# 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 - Transfer vegetables immediately to ice water to halt cooking and preserve color and crunch. Drain well and pat dry.
03 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a large bowl.
04 - Add blanched snap peas, green beans, and sliced shallot to the dressing. Toss gently to coat evenly.
05 - Arrange vegetables in long, winding vines on a serving platter. Scatter sharp white cheddar cubes or shards atop.
06 - Sprinkle with chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Top Tips:

01 -
  • The snap peas stay brilliantly crisp and sweet, their crunch against creamy cheddar never gets old.
  • It comes together in twenty minutes flat, making it perfect for those nights when you want something that tastes thoughtful but doesn't ask much of you.
  • The sharp cheddar cuts through the vegetables in exactly the right way, like a conversation that finally makes sense.
02 -
  • Do not skip the ice bath; warm or room-temperature vegetables will turn mushy no matter how briefly you blanched them.
  • If you make this ahead, keep the vegetables and dressing separate until the last moment; they'll weep and become soggy if left together too long.
03 -
  • Slice your shallot paper-thin and let it sit in the ice water for a minute after you blanch the vegetables; it mellows out and becomes sweet instead of harsh.
  • Make the dressing while the vegetables cool; that way it's ready the moment you need it, and the flavors have time to meld.
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