Save The first time I arranged snap peas in long, winding lines across a white plate, I felt like I was doing something forbidden—turning a salad into art. My neighbor had just returned from a weekend in the Cotswolds with stories about ivy-covered stone cottages and lazy garden suppers, and something about her description stuck with me. That evening, I raided my garden for the longest green beans I could find, blanched them until they were impossibly bright, and scattered sharp cheddar shards over the top like I was laying out a puzzle. The result tasted like spring felt.
I made this for a dinner party once, and an unexpected guest arrived with his small daughter who'd declared herself "not a salad person." She spent ten minutes carefully eating one snap pea at a time, paired with a cube of cheese, barely touching the green beans. But by the end of the meal, her plate was clean, and she asked if she could take the recipe home to her mum. Sometimes food isn't about being adventurous—it's just about finding the right person to share it with.
Ingredients
- Snap peas (200 g): Choose the crispest, straightest ones you can find—they're the backbone of the presentation, so their length matters more than you'd think.
- Green beans (200 g): The slightly earthier partner to snap peas; blanching them for exactly two minutes keeps them green and crunchy rather than soft.
- Sharp white cheddar (100 g): Don't use mild cheddar—it'll disappear into the background, and you need this cheese to stand up and be noticed.
- Fresh shallot (1 small): Sliced paper-thin, it adds a gentle onion whisper without overwhelming the delicate vegetables.
- Extra virgin olive oil (2 tbsp): Good quality matters here since there's nowhere for it to hide; this is your salad's base note.
- Fresh lemon juice (1 tbsp): Squeeze it yourself just before making the dressing—bottled juice feels like cheating on something this simple.
- Dijon mustard (1 tsp): The secret ingredient that adds depth and helps emulsify the dressing without needing cream.
- Honey (1/2 tsp): Just enough to round out the sharp edges and balance the mustard's bite.
- Fresh chives (2 tbsp): Finely chopped, they add a delicate onion sweetness that feels almost like a garnish whisper.
- Microgreens or pea shoots (optional): If you want the salad to feel truly special, these add a peppery finish and visual lightness.
Instructions
- Bring water to a rolling boil:
- Fill a large pot with salted water and let it heat until bubbles are actively rolling—this matters because you want an aggressive enough boil to brighten the vegetables quickly.
- Blanch the vegetables:
- Drop in your snap peas and green beans and set a timer for exactly two minutes; any longer and they'll lose their snap, any shorter and they won't be quite tender enough.
- Shock them in ice water:
- Transfer the vegetables immediately to a bowl of ice water—this stops the cooking dead and preserves that vivid green color that makes the salad look alive.
- Make the dressing:
- In a clean bowl, whisk the olive oil, lemon juice, mustard, honey, salt, and pepper together until it looks silky and emulsified; taste it and adjust for brightness.
- Toss everything together:
- Add the blanched vegetables and paper-thin shallot to the dressing and toss gently but thoroughly, making sure every piece gets coated.
- Arrange and scatter:
- On a serving platter, arrange the vegetables in long, winding lines like ivy vines, then scatter the cheddar shards over the top and finish with chives.
Save There's a quiet satisfaction in the sound of fresh vegetables hitting boiling water, that sudden bright sizzle that lasts just a moment. It reminds me that cooking doesn't always have to be complicated to feel meaningful.
Why Sharp Cheddar Changes Everything
Most salads with cheese feel like an afterthought, but this one is designed around the cheddar being the star alongside the vegetables. The sharpness cuts through the sweetness of the snap peas and provides an almost salty, umami anchor that makes each bite feel more intentional. When I switched from mild to sharp, the entire salad suddenly made sense—it stopped being "salad with cheese" and became something with real character.
The Art of Arrangement
Presentation might sound precious, but there's something genuinely joyful about making food look beautiful without making it complicated. Arranging the vegetables in long vines takes an extra minute but transforms a bowl of salad into something that feels like it could live in a garden. The white platter matters too—it lets the bright green and pale yellow cheese create actual visual contrast rather than everything blending together.
Serving and Timing
This salad sits beautifully for an hour before serving, which is honestly one of its best features for entertaining—you can assemble it ahead and just do the final chive scatter when guests arrive. If you need to make it further ahead, dress only what you'll serve immediately and keep the vegetables separate; they'll stay crisp overnight in the fridge. The honey in the dressing keeps everything from becoming too acidic even after sitting.
- Serve it at room temperature or straight from the fridge, depending on the season—it's equally lovely either way.
- If you're adding nuts for crunch, toast them yourself and scatter them just before serving so they stay crispy.
- A crisp white wine alongside this is practically mandatory, but it's equally stunning as part of a light lunch with good bread.
Save This salad reminds me that sometimes the most memorable meals are the ones that taste like they took no effort at all. Fresh vegetables, sharp cheese, and time spent arranging them with care—it's really all you need.
Recipe Questions & Answers
- → How do I keep snap peas and green beans crisp?
Blanch the vegetables briefly in boiling water, then immediately plunge them into ice water to preserve their bright color and crunch.
- → Can I substitute the sharp white cheddar?
Yes, goat cheese or feta can be used for a tangier and creamier texture without overpowering the salad.
- → What is the best way to serve this salad?
Arrange the vegetables in long, twisting vines on a platter and scatter the cheese cubes on top for an elegant presentation.
- → Is this dish suitable for gluten-free diets?
Yes. All ingredients are naturally gluten-free, but always verify dressings like Dijon mustard for hidden gluten sources.
- → What wines pair well with this salad?
A crisp Sauvignon Blanc or dry Riesling complements the fresh and tangy flavors beautifully.