The English Ivy Salad (Print Version)

Bright snap peas and green beans mingle with sharp cheddar and a tangy dressing for a fresh dish.

# What You'll 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 - ½ 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

# How-To 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 just tender.
02 - Transfer vegetables immediately to an ice water bath to halt cooking and retain 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 emulsified.
04 - Add the blanched snap peas, green beans, and sliced shallot to the bowl. Gently toss to evenly coat with dressing.
05 - Arrange the dressed vegetables in long, intertwined vines on a serving platter and scatter the cheddar cubes or shards evenly over the top.
06 - Sprinkle with finely chopped chives and garnish with microgreens or pea shoots if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means weeknight dinners suddenly feel intentional instead of rushed.
  • The sharp cheddar against cool, snappy vegetables creates this little flavor conversation that keeps surprising you with each bite.
  • It looks striking on a platter without requiring any fancy plating skills—just let the vegetables do their thing.
02 -
  • Don't skip the ice bath—lukewarm vegetables are soggy vegetables, and this entire dish depends on that crunch being real and present.
  • The dressing will taste too sharp if you taste it before the vegetables go in, but perfectly balanced once everything comes together, so trust the process.
03 -
  • Make this salad no more than an hour before serving, or the vegetables will start to soften and lose their essential crispness.
  • If you add toasted nuts, toast them yourself instead of buying them pre-toasted—the difference in flavor is the difference between this being good and this being memorable.
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