If you’re as obsessed with salad as I am, then this Spring Veggie Salad with Boursin Dressing is one to add to your rotation for lunch and entertaining!
If you’re anything like me, you’re always looking for spring salad ideas. Whether you’re switching up your work lunch game or making a fresh spread for a bridal or baby shower, salad is the perfect addition. This Spring Veggie Salad with Boursin Dressing so fresh, so crisp, and full of flavor, you’ll want to make it week after week.
The spring season comes with the best boost of fresh produce. Don’t get me wrong, I still love all the pizzas and pasta and desserts, but I naturally gravitate towards fresh vegetables this time of year, and I’m not mad at it one bit.
I highly recommend this salad for any of your spring/summer barbecues or cookouts, your upcoming Ky Derby Party, or even a light dinner with some added chicken or chickpeas!
Spring Veggie Salad Ingredients & Subs
For the Spring Veggie Salad
endive lettuce — If you’re not wanting to serve this as a hand-held meal, then really any lettuce or combination of greens would work. I do love getting to use endive for this though and it makes for a great entertaining appetizer.
asparagus spears — I like to blanch mine in boiling water for just a couple of minutes to bring out their color and soften them up a touch. I think the key is getting the super skinny asparagus
sugar snap peas — I’m obsessed with sugar snap peas and their crunch and flavor, but fresh spring peas would also be wonderful!
radish — I couldn’t find any yet, but if you can find watermelon radish, wowsers they’re pretty!
walnuts — I also love this with pistachios or pecans, or pepitas or sunflower seeds if you have a nut allergy.
For the Boursin Dressing
sour cream — creme fraiche would be amazing if you’re that fancy.
mayonnaise — I like using a good quality mayo here. Homemade is great or I like options with avocado or olive oil.
Boursin cheese — Goat cheese or blue cheese are great options, but I love Boursin for this.
fresh parsley, dill, tarragon — These are what I actually had on-hand because they’re my favorites. I also love including chives!
fresh lemon juice — PRO TIP: Zest your lemon before you cut it for the juice so that you can finish off your salad with it!
salt & pepper
How to Make the Spring Salad
Begin the salad by blanching the asparagus. Bring a large pot of water to a boil. Add the asparagus spears, and simmer for 1 1/2 minutes. Have an ice bath ready, then transfer the asparagus to it to shock and stop the cooking process. Drain, and pat dry. Set aside.
Trim the tough ends off of the endive, then separate the leaves and arrange them on your serving platter. Layer over the asparagus, radish, and snap peas, then pour over the dressing.
Top with the walnuts and a drizzle of olive oil, lemon zest, and salt and pepper, if desired. Serve immediately.
Store any leftover dressing in an airtight container in the refrigerator for up to a week.
How to Make Creamy Boursin Dressing
Combine the sour cream, mayonnaise, Boursin, herbs, lemon juice, salt, and pepper in a food processor. Pulse for 30 seconds until well combined.
If the dressing is too thick for your liking, you can stir in a tablespoon or two of milk or water.
Spring In-Season Produce
This salad is perfect for swapping out whatever veggies you can get your hands on at the farmer’s market. Here are some of my favorites to look out for.
Of course, this varies state by state. Here is a great resource to check in-season produce around you!
- Pea Shoots
- Garlic Scapes
- Most Lettuces
Any of these can be used in the salad or the dressing!
How to Serve this Salad
You can really do it however you like, but I love layering everything inside the endive and serving as a hand-held appetizer. Typically, I like my salads chopped so fine that I can barely distinguish what I’m eating.
And while you can definitely do that to this salad. I actually love the presentation of using the endive as cups. I like to line the endive on a platter with the end pointing toward the middle. Then I’ll attempt to evenly distribute the vegetables inside the leaves.
I’ll pour the dressing all down the middle so that each one has plenty, and them top with the walnuts, extra flakey salt, and pepper, lemon zest, and a drizzle of good olive oil.
Serve with tongs so that everyone can easily get what they want and enjoy! They’re so easy to eat with your (clean) hands.
Do I have to use Boursin for the dressing?
Absolutely not! I love Boursin for its mild and palatable flavor and texture, but I also use this exact recipe using both goat cheese and blue cheese instead!
While I love both of those options, I think that the Boursin has the perfect light flavor that lets the vegetables really shine! Boursin is a fresh creamy soft cheese, flavored with herbs and spices.
It has a buttery flavor and slightly crumbly texture. Plus, Boursin is available at any grocery store with specialty cheeses and pretty affordable.
More Fresh Spring Recipes!
Veggie Panini with Hummus and Pesto
Spring Pea Cobb Salad with Glazed Pecans
Spring Pasta Salad with Basil Vinaigrette
Cucumber, Radish, and Fennel Salad with Mandarin Vinaigrette
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Spring Veggie Salad with Boursin Dressing
For the Salad
- 3 medium heads endive lettuce
- 12 thin asparagus spears, bottom 1/3 trimmed and discarded
- 1/2 cup sugar snap peas, sliced on a bias
- 1/2 cup Radish, thinly sliced
- 2 tablespoons chopped walnuts
For the Dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 ounces herb and garlic Boursin cheese
- 1 tablespoon parsley
- 1 tablespoon fresh dill
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Milk or water to thin out the dressing, if needed
- olive oil and lemon zest to serve
- Begin the salad by blanching the asparagus. Bring a large pot of water to a boil. Add the asparagus spears, and simmer for 1 1/2 minutes. Have an ice bath ready, then transfer the asparagus to it to shock and stop the cooking process. Drain, and pat dry. Set aside.
- To make the dressing, combine the sour cream, mayonnaise, Boursin, herbs, lemon juice, salt, and pepper in a food processor. Pulse for 30 seconds until well combined. If the dressing is too thick for your liking, you can stir in a tablespoon or two of milk or water.
- Trim the tough ends off of the endive, then separate the leaves and arrange on your serving platter. Layer over the asparagus, radish, and snap peas, then pour over the dressing. Top with the walnuts and a drizzle of olive oil, lemon zest, and salt and pepper, if desired. Serve immediately.
- Store any leftover dressing in an airtight container in the refrigerator for up to a week.
See the blog post above.
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