English Ivy Snap Peas Cheddar (Print View)

A fresh mix of snap peas, green beans, and sharp cheddar enhanced with a tangy dressing.

# 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, 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; blanch for 2 minutes until bright green and just tender.
02 - Immediately transfer vegetables to ice water to halt cooking and preserve color and crunch. Drain thoroughly 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 the vegetables in long, winding vines on a serving platter and scatter with sharp white cheddar cubes or shards.
06 - Sprinkle with chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Expert Advice:

01 -
  • The snap peas stay so crisp they practically crunch between your teeth, while the warm cheddar melts just enough to cling to them.
  • Ready in twenty minutes but looks like you spent hours thinking about it.
  • That sharp cheddar cuts through everything else with such clarity—it's the secret ingredient that makes people ask for the recipe.
02 -
  • Two minutes of blanching is the exact sweet spot—one second longer and you lose that snap that makes this salad worth making.
  • Don't let the vegetables sit wet; they'll release moisture that dilutes the dressing and makes the whole thing sad.
  • Assemble this just before serving because once the warm cheddar starts softening and the vegetables begin releasing their water, the magic fades.
03 -
  • The quality of your olive oil and lemon juice matters more than you think—these are the only things coating your vegetables, so don't compromise.
  • If you slice your shallot very thin and let it sit in the dressing for a few minutes before adding the vegetables, it mellows beautifully and becomes almost sweet.
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