Traditional French Frisee Salad Recipe (2024)

FAQs

What is Frisée salad made of? ›

Frisée is a type of salad green in the chicory family; it is also called curly endive and is made up of long, narrow, curly leaves. It has been used in European countries for some time but it wasn't until the 1990's that frisée gained popularity in America.

Leaves are eaten raw in salads, boiled, steamed, sauteed, braised, or cooked in soups and stews. The mature plants are sometimes blanched before harvesting to reduce the bitter flavor.

Frisée—pronounced free-ZAY—is a petite, pale curly endive produced by blanching. It has an opened, flattened shape. Its leaves are frizzy and finely cut, yellow-white to yellow-apple green in color. Frisée has a bittersweet taste and it's tender on the tongue unlike other curly endives.

Taxonomically speaking, all frisée are endives, but not all endives are frisée. Frisée is sometimes called curly endive or chicory. But unlike some endives, frisée does not have a cylindrically shaped leaf. Instead, it's rather shaggy and bushy.

Ever wonder why there are so few of those frizzy leaves of pale green that you see in salad mixes? Well, it's because frisee lettuce is a very laborious green that is quite expensive to produce commercially. You'll rarely see it as a sole salad ingredient for that reason.

As with most leafy greens, frisée contains very few calories and a whole lot of beneficial nutrients. A single serving contains 30% of the daily recommended intake of folic acid, eyesight-boosting vitamin A, and immune-supporter vitamin C. It's also a fantastic source of dietary fibre, manganese, iron, and potassium.

Curly endive, sometimes called frisée or simply chicory, comprises a bushy head of curly greens with leaves of a lacy texture. The slightly bitter flavor is more intense in the leaves that are a darker shade of green. It is often used in salads to add texture as well as flavor.

Meaning of frisée in English

a plant that has green leaves with curly edges, eaten uncooked in salads: This fish dish is excellent served with a side salad of frisée. Dress the frisee with oil and lemon juice. You'll need a small frisee lettuce, washed and trimmed.

Chicories are part of the endive family, not the lettuce family. Their colors and shapes can vary, from curly to frizzy. Two of the most familiar chicories are escarole and curly endive (AKA frisée).

Frisee has curled, pale green leaves that are slightly bitter (though the paler inner leaves are more tender and mild). It's also known as curly endive and chicory.

What can I use instead of Frisee salad? ›

If you can't find frisée, you can substitute with endive, radicchio or arugula. Keep in mind that frisée is milder in terms of bitterness compared to endive or radicchio.

Frisee is cooling in nature and has a wonderful anti-inflammatory action. It supports healthy circulation and blood production. It tonifies the gall bladder, liver, and skin. Its bitter taste comes from intybin, a metabolic stimulate that encourages bile production and aids digestion and nutrient assimilation.

Petit is used as a qualifier for "small", or "little", in the masculine form. Petite is used in the feminine form. The s is used for the plural form. The same goes for grandes and grand.

Frisee is a type of lettuce in the chicory and endive family. It has a slightly bitter or peppery flavor and looks exactly like it sounds. STORAGE TIPS: Gently shake off any excess water (do not wash first) and wrap in a flour sack towel (or paper towels) and put in an open plastic bag in the fridge.

Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a mixture of baby greens). The attractive pale green leaves are narrow and curly with a frizzy appearance and a slightly bitter taste.

Despite its “lettuce” label, frisée (pronounced “free-ZAY”) is actually not a member of the lettuce family, but rather the chicory plant family. Some of its distant relatives include the Belgian endive, green endive, radicchio, escarole, and treviso.

Known for its curly pale-green leaves, frisée lettuce can bring dimension and texture to any salad preparation with its mildly bitter, peppery flavor and crunchy leaves.