Frisee
Frisee (pronounced Free-ZAY), also called Chicory, is a salad green in the Endive family. Unlike other endives, its leaves are long and curly rather than cylindrical shaped. The leaves are skinny and light green, turning to a creamy white towards the center of the plant. While slightly bitter, like Escarole, it is not as bitter as its cousins Radicchio (Italian Chicory) and Belgian endive and can be used fresh in salads or cooked. Frisee is very high vitamins and minerals, including folate, vitamins A & K, and fiber. Toss chopped frisee with orange segments and pomegranate seeds, or radicchio and pears for a winter salad. Top frisee with lardons (French term for small, matchstick cut pieces of pork lard… or bacon cut from the belly of the pig), vinaigrette and a poached egg. Sauté frisee until wilted and combine with chopped walnuts and goat cheese. Frisee will keep, refrigerated in a produce bag, for one to two weeks. Since we ...