Ivy Snap Peas Cheddar Salad (Printable)

Crisp snap peas and green beans paired with sharp white cheddar and bright lemon dressing.

# What You'll Need:

→ Vegetables

01 - 7 oz snap peas, trimmed
02 - 7 oz green beans, trimmed
03 - 1 small shallot, thinly sliced

→ Cheese

04 - 3.5 oz sharp white cheddar, cut into small cubes or shards

→ Dressing

05 - 2 tablespoons extra virgin olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons fresh chives, finely chopped
11 - Optional: microgreens or pea shoots

# Directions:

01 - Bring a large pot of salted water to a boil. Add snap peas and green beans; cook for 2 minutes until bright green and slightly tender.
02 - Transfer vegetables immediately to a bowl of ice water to halt cooking and preserve color and texture. Drain thoroughly and pat dry.
03 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a large bowl until emulsified.
04 - Add blanched snap peas, green beans, and shallot to the dressing. Toss gently to coat evenly.
05 - Arrange vegetables in long, intertwined vines on a serving platter. Scatter sharp white cheddar cubes or shards over the top.
06 - Sprinkle chopped chives and garnish with microgreens or pea shoots as desired. Serve immediately.

# Expert Suggestions:

01 -
  • It takes barely twenty minutes but looks like you spent hours in the kitchen.
  • The snap of fresh beans against the tang of sharp cheddar is genuinely addictive—it's the kind of salad people ask about.
  • You can make it an hour ahead and it somehow tastes even better once the dressing settles in.
02 -
  • The two-minute blanch is non-negotiable—I learned this the hard way after leaving beans in too long and ending up with soft, sad vegetables.
  • Pat your vegetables completely dry after the ice bath, or the dressing will pool and dilute instead of coating each piece.
  • Make the dressing while the vegetables are chilling so everything comes together at the same temperature and the flavors meld properly.
03 -
  • If your shallot feels harsh after slicing, give it a quick soak in ice water for a minute—it softens the edge without losing the flavor.
  • The honey can be replaced with a tiny pinch of sugar if you prefer, but honey adds a subtle floral note that feels right with the vegetables.
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