frisée

Frisée, also known as curly endive or chicory, is a cultivar of leaf chicory (Cichorium endivia var. crispum). It belongs to the chicory family and is grown for its delicate, frilly leaves used mainly fresh in salads. The name frisée comes from French, meaning curled or frizzy.

The leaves are narrow, deeply cut, and pale green to almost white in the inner portions, with darker green, curly outer leaves. The flavor is pleasantly bitter and peppery, more pronounced in the outer leaves and milder near the heart. The texture is crisp and light.

Origins: Frisée varieties originated in Europe and became a staple in French and Belgian kitchens in the 19th century. It is a cultivar of Cichorium endivia. Also sometimes called chicory; not to be confused with endive varieties that are blanched.

Culinary use: Frisée is primarily used in raw applications in salads. It is a key ingredient in salade frisée, particularly with bacon or lardons and a poached egg, or in mixed green salads with acid dressings such as vinaigrette. The bitterness can be balanced with citrus, nuts, or cheese. It is sometimes gently warmed in salads.

Nutrition and storage: Like other leafy greens, frisée is low in calories and provides vitamins A and K, as well as fiber. It should be stored in the refrigerator, ideally in the crisper, and washed thoroughly before use.