English Ivy Snap Pea Salad (Printable Version)

Vibrant salad with snap peas, green beans, sharp cheddar, and a tangy dressing for fresh flavors.

# Components:

→ 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, cubed or shredded

→ 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 snap peas and green beans; blanch for 2 minutes until bright green and tender.
02 - Transfer vegetables immediately to ice water to halt cooking. Drain thoroughly and pat dry.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Add blanched vegetables and sliced shallot to dressing. Toss gently to combine.
05 - Arrange vegetables in long, intertwined strands on a platter. Scatter cheddar cubes on top and sprinkle with chives. Garnish optionally with microgreens or pea shoots. Serve immediately.

# Expert Advice:

01 -
  • The vegetables stay crisp and snappy, with that satisfying crunch that makes you want another bite before you've even swallowed the first.
  • Sharp cheddar cuts through the freshness without overpowering it, creating this lovely sweet-and-tangy tension on your palate.
  • It's the kind of salad that looks like you spent hours arranging it, but honestly takes less time than scrolling through your phone.
02 -
  • If you skip the ice bath, your vegetables will keep cooking from residual heat and turn soft and dull; the ice water is non-negotiable for that snap you're after.
  • The dressing needs to be made before you add the vegetables, so it's ready to coat them immediately; letting blanched vegetables sit without dressing causes them to release water and become soggy.
03 -
  • Slice your shallot paper-thin and let it sit in a tiny bowl of ice water for a few minutes before adding it; this mellows the rawness while keeping that gentle onion bite.
  • If your cheddar is too soft to cube, pop it in the freezer for ten minutes and it'll shave and cube much more cleanly.
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