Frisée
Cichorium endivia
The word “frisée” is French for curly, a reference to the appearance of the leaves. In France, this green is called “chicorée frisée” or curly chicory.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • | • |
Description
Frisée is a type of endive that prduces heads of ruffled, light-green leaves. As the head matures, the inner leaves will turn white and have a mellower taste than the bitter outer leaves.
Storage tips
Wrap heads of frisée in paper towels and store in a plastic bag in the fridge for up to 3-4 days.
Culinary tips
- Frisée can be prepared raw or lightly cooked. Cooking will mellow the bitter flavor.
- Add raw frisée leaves to salads or use them as a bed for grilled fish or meat.
- The bitter flavor of frisée pairs well with citrus, apples, pears, nuts, and robust tasting cheeses.
- A classic French preparation is to make a salad: dress crisp frisée leaves in a Dijon vinaigrette and top with a poached egg and fresh herbs.
