Pin This I discovered this salad quite by accident one spring afternoon, when I had a surplus of snap peas from the farmer's market and a wedge of sharp white cheddar that seemed too good to waste on anything ordinary. Standing at my kitchen counter, arranging those bright green strands on a plate, I realized how the crisp vegetables and tangy cheese created something that felt both simple and somehow elegant. The name came to me while I was plating it—those long vines of peas reminded me of ivy climbing up a garden wall, and suddenly it felt less like leftovers and more like something intentional.
I made this for a friend who'd just moved into a new flat, and she ate it straight from the serving platter while we unpacked boxes in her kitchen. She kept saying things like "why does this taste like a restaurant" and "I can actually taste the lemon," and I realized that sometimes the best meals are the ones that feel a little bit special without pretending to be something they're not.
Ingredients
- Snap peas and green beans: The backbone of this dish—they need to be blanched just long enough to soften slightly while keeping their snap and bright color, which is why the ice bath is non-negotiable.
- Sharp white cheddar: Regular cheddar gets lost here; you need the kind with real bite and tang to stand up against the fresh vegetables and the brightness of lemon.
- Fresh shallot: Adds a gentle onion note without overpowering the delicate vegetables, and it's mild enough to eat raw without harsh edges.
- Extra virgin olive oil: Use something you'd actually taste on its own, because here it's doing all the work in the dressing.
- Lemon juice and Dijon mustard: These two create the dressing's backbone—the mustard emulsifies everything and adds a subtle warmth that rounds out the sharpness of the cheese.
- Honey: Just enough to balance the tang without making this sweet; it's the ingredient that makes people ask what's in it.
- Fresh chives: A final whisper of onion flavor that ties everything together.
Instructions
- Boil and blanch your vegetables:
- Bring salted water to a rolling boil and add the snap peas and green beans for exactly two minutes. You're looking for that moment when they turn a brilliant, almost electric green—that's your signal to fish them out immediately.
- Shock them in ice water:
- This stops the cooking dead in its tracks and keeps everything crisp. Don't skip this step; it's the difference between tender and mushy.
- Build your dressing:
- Whisk the olive oil, lemon juice, mustard, and honey together until the honey dissolves completely. Taste as you go—you might need more lemon or a touch more salt depending on your oil and cheese.
- Toss everything together:
- Combine the drained vegetables, shallot, and dressing in a large bowl, using a gentle hand so you don't bruise the tender peas. Let it sit for just a minute to let the flavors start mingling.
- Arrange and garnish:
- Lay the vegetables in long, loose strands on your serving platter—this is where the "ivy" magic happens. Scatter the cheddar shards over top while the vegetables are still slightly warm, so the cheese softens just enough to cling to them.
Pin This What made this salad stick with me wasn't the individual ingredients, but the moment someone at a dinner party said it was the first time they'd understood why cheddar could be interesting. That small realization—that sharp cheese and fresh vegetables were a revelation rather than just a combination—made me see it as more than lunch.
The Art of the Blanch
Blanching is one of those cooking techniques that sounds complicated but is genuinely just "boil, then ice." The reason it matters here is that it sets the vegetables' color and softens them just enough that they're pleasant to eat without losing their personality. The two-minute window is crucial—go beyond that and you'll have floppy beans instead of crisp ones. Some people think blanching is overcomplicating a salad, but those people haven't had the satisfaction of biting into a snap pea that's tender all the way through but still snaps.
Why Sharp Cheddar Changes Everything
Not all cheddar tastes the same, and using a mild or medium cheese here would be like whispering when you're supposed to sing. Sharp white cheddar has a crystalline texture and a real bite to it—it's assertive enough to balance the sweetness of the peas and the brightness of lemon, and it doesn't melt into oblivion on the warm blanched vegetables the way softer cheeses might. The sharpness is the entire point; it's what makes this salad feel intentional rather than accidental.
Making It Your Own
This salad is a canvas more than a rigid recipe, and I've found that the best versions are the ones people tinker with slightly. Some friends add toasted nuts for crunch, others swap in goat cheese for a different tang, and I once made it with blanched asparagus when I was out of snap peas and it was genuinely equally good. The structure—tender greens, sharp cheese, bright dressing—is what matters; the specifics can flex.
- Try adding a handful of toasted almonds or walnuts for a nutty crunch that grounds the freshness.
- Goat cheese or feta will give you a different kind of tang if you want to shift the flavor profile entirely.
- This pairs beautifully with a crisp white wine—Sauvignon Blanc or Riesling both work wonderfully.
Pin This This salad has become my answer to the question "what can I bring" because it looks like care and tastes bright and alive. Every time I make it, I'm reminded that the best meals don't have to be complicated to feel special.
Recipe FAQs
- → How should snap peas and green beans be cooked for the salad?
Blanch snap peas and green beans for 2 minutes in boiling salted water, then cool quickly in ice water to keep them crisp and bright.
- → What cheese pairs well with the fresh vegetables in this dish?
Sharp white cheddar provides a tangy, rich contrast that complements the crispness of the vegetables wonderfully.
- → Can the dressing be made ahead of time?
Yes, the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper can be whisked together in advance and stored in the refrigerator.
- → Are there suggested garnishes to enhance the salad’s presentation?
Chopped fresh chives add a mild onion flavor, and microgreens or pea shoots offer delicate visual appeal and texture.
- → Can nuts be added to this salad for extra texture?
Toasted walnuts or almonds provide a pleasant nutty crunch that pairs nicely with the crisp vegetables and sharp cheese.