Ivy Snap Peas Green Beans (Printable)

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

# What You Need:

→ Vegetables

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

→ Cheese

04 - 3.5 ounces sharp white cheddar, cubed or in shards

→ Dressing

05 - 2 tablespoons extra virgin olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon Dijon mustard
08 - ½ 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add snap peas and green beans and blanch for 2 minutes until bright green and just tender.
02 - Transfer the vegetables immediately to a bowl of ice water to halt cooking, preserve color and crunch. Drain and pat dry thoroughly.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
04 - Add blanched snap peas, green beans, and sliced shallot to the bowl. Gently toss to evenly coat with the dressing.
05 - Arrange the vine-like vegetables artistically on a serving platter. Scatter sharp white cheddar cubes over the top.
06 - Sprinkle chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Expert Advice:

01 -
  • The contrast between sweet snap peas, buttery green beans, and sharp cheddar creates a flavor depth that keeps you reaching for another bite.
  • Ready in 20 minutes total, perfect for those nights when you want something vibrant but don't want to spend hours cooking.
  • It looks almost too beautiful to eat when you arrange it, making even a simple weeknight dinner feel intentional and special.
02 -
  • Blanching for exactly 2 minutes is non-negotiable—go to 3 minutes and you'll lose that satisfying crunch that makes this salad work.
  • Drying the vegetables thoroughly after the ice bath prevents the dressing from becoming diluted and watery by the time you serve it.
  • Sharp white cheddar really does taste different than mild—don't swap it unless you're prepared for a completely different flavor profile.
03 -
  • If your snap peas are particularly thick or large, you can halve them lengthwise for more elegant presentation and better dressing distribution.
  • Keep your cheddar at room temperature for 10 minutes before adding it so the shards don't feel too cold against the warm-then-cooled vegetables, creating a slightly creamy moment as they meld together.
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