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Frisée
Curly-leaf Endive
Appears in
Published 2010
Frisée is one of the most frequently used lettuces in France and features as Salade Frisée Lardons on bistro and brasserie menus all over the country. It has firm curly leaves and a delicate, bitter taste that is well suited for matching with soft poached eggs, richly flavoured fried bacon and walnuts.
Frisée in Australia is very large and the outer leaves are dark green and very bitter, making them suitable only for cooking. However, the inner leaves are white to pale green and are perfect for the salads in this book. Take care to check the root ends of curly endive washed ahead of use since they tend to discolour and should be trimmed off.