Spring Frisée Salad

Bright, crisp, and full of spring favorites, this frisée salad features sweet peas, peppery radishes, fresh herbs, and a creamy lemon yogurt dressing—perfect for a light lunch or seasonal side.

When the weather warms, there’s nothing I look forward to more than fresh salads. Light and refreshing, this spring frisée salad is exactly the kind of meal I love to make this time of year. It’s simple, seasonal, and full of texture and flavor.

As the name suggests, this salad highlights springtime favorites like tender frisée lettuce, fresh herbs, peas, and crisp radishes. Tossed with a creamy lemon-yogurt dressing and topped with crunchy pita chips, it makes a perfect light lunch or side salad. It’s bright, herby, and just the thing to enjoy this season.

What is Frisée?

Frisée, also known as curly endive, is a member of the chicory family. Its frilly, pale-green leaves add a subtle bitterness to salads. While its flavor is more delicate than some of its bitter cousins, frisée brings just enough edge to elevate a simple salad. It holds up well to dressing and offers a lovely crisp texture, making it an ideal choice for spring salads.

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Ingredient Notes

This refreshing salad features a medley of fresh spring ingredients:

• Lemon Yogurt Dressing – A creamy, tangy blend of lemon juice, olive oil, and yogurt that ties everything together with lightness and zing.
• Frisée Lettuce – A crisp, curly green with a slightly bitter bite; it forms the flavorful base of the salad.
• Fresh Herbs – Chopped mint and chives bring brightness and fresh flavor.
• Radishes – Thinly sliced for a peppery crunch and pop of color (watermelon radishes are especially pretty here).
• Peas – Blanched just until tender, they add a touch of sweetness and a satisfying texture.
• Pita Chips – Homemade, grain-free, and seasoned for extra flavor and a welcome crunch.

How to Make the Spring Frisée Salad

1. Blanch the Peas: Bring a pot of salted water to a boil. Add the peas and until tender but still bright green. Drain and immediately transfer to an ice water bath to halt cooking and preserve color.
2. Prepare the Vegetables: Wash and thoroughly dry the frisée. Trim and thinly slice the radishes. Chop the mint and chives.
3. Make the Dressing: In a large bowl, whisk together the lemon juice, olive oil, yogurt, salt, and pepper until smooth and emulsified.
4. Assemble the Salad: Add the frisée, blanched peas, sliced radishes, and chopped herbs to the bowl with the dressing. Toss gently to coat everything evenly.
5. Add Crunch: Just before serving, top the salad with the crispy pita chips for texture and extra flavor.

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Variations:

Here are a few ideas to switch things up:

• Add Protein: Top with soft-boiled eggs for a heartier meal.
• Swap the Greens: No frisée? Try little gem lettuce for a slightly different flavor and texture.
• Cheese, Please: A sprinkle of crumbled feta or goat cheese adds a creamy, tangy counterpoint to the crunchy veggies.

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This spring frisée salad is everything you want in a warm-weather salad: fresh, crisp, and full of seasonal goodness. It’s quick to prepare, easy to customize, and works just as well on its own as it does alongside any main. Whether you’re making lunch for one or hosting a spring brunch, this salad is sure to brighten the table.

More Spring Salads:

• Spring Asparagus Salad
• Pea and Asparagus Salad