Grocery
Frisée Lettuce
What it is
Frisée is a type of endive characterized by its curly, often slightly bitter leaves. It has a distinctive appearance with tightly curled, feathery leaves that range in color from pale green to yellow in the center, with darker green outer leaves. This salad green adds both texture and a pleasant, mild bitterness to dishes. It is a delicate vegetable that requires careful handling.
How people cook with it
Frisée is a versatile green that can be used in a variety of culinary applications, from simple salads to more complex dishes.
- Salad base
- Garnish
- Wilted side dish
- Added to sandwiches
To prepare frisée, gently wash the leaves under cool running water and pat them dry thoroughly. It is best to use a salad spinner to remove excess moisture, as water can dilute dressings. Frisée can be used as the sole green in a salad or mixed with other lettuces. It pairs well with vinaigrettes, especially those with a touch of Dijon mustard or a hint of sweetness. For a warm preparation, lightly sauté the leaves in butter or olive oil until just wilted.
How it differs from similar foods
Compared to other lettuces like romaine or iceberg, frisée offers a more complex flavor profile with a noticeable, yet not overpowering, bitterness. Its curly texture provides a unique mouthfeel and visual appeal that is distinct from smoother-leafed greens.
Who it is for
Home cooks and professional chefs appreciate frisée for its distinctive look and taste.
How to keep the rest
Store unwashed frisée in the refrigerator. Wrap the bunch loosely in paper towels to absorb moisture, then place it in a plastic bag or an airtight container. It is best to use it within a few days of purchase to maintain its freshness and crispness.