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.

Frisée, also known as curly endive in the UK, is a frizzy salad green of the chicory family (other chicory members include endive, escarole, and radicchio). The most noticeable characteristic of this vegetable is its appearance: a tousled head of dark lacy ruffles, sprouting from a pale yellow core.

Instead, they “use a small piece of bread to push the salad onto the fork,” she says. “Then you stab the bread with a fork and move it around the plate to absorb some of the vinaigrette, and use the fork to eat it.”

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.

It is sometimes called curly endive, French endive, or escarole. There are at least 18 varieties. 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.

To prevent early wilting or spoilage, store frisée in the fridge in a sealed plastic bag, unwashed, until you're ready to use it.

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.

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.

Frisée, a member of the chicory family, has a frizzy texture, as well as a deliciously bitter edge. Look for fresh-looking leaves that go from green to white. After being washed (see our tip on how to wash lettuce), frisée will last 5 days in the fridge.

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.

Why do the French eat their salad last? ›

French meals include a salad course after the entree and before dessert. European-trained chef Karl Guggenmos of Healthy Meals Supreme explains that in France, diners believe that a green salad consumed after a main course can assist with digestion.

In France, one eats salad, with an acidic dressing, AFTER the main course, to prepare the palate for the courses that follow (e.g. cheese and/or dessert).

Nicoise Salad (Salade Nicoise)

Nicoise Salad – or in French, Salade Nicoise – is a classic salad originating from the city of Nice in Provence, France. As with most well-loved traditional recipes, there are fist-shaking arguments over what goes into a proper Nicoise salad.

Frisee: A great little lettuce that is part of the chicory family. It is lacy and pleasantly bitter. As the lettuce grows, each head is tied up so that the sun does not penetrate the center of the lettuce as it finishes growing.

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.

While most of its parts can be eaten, people tend to avoid its pale, yellow heart due to its extremely bitter taste. This green veggie is best enjoyed with other ingredients or dishes that are full of flavor.

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.