Frisée (curly Endive) Lettuce

### **Frisée (Curly Endive): **Frisée** (pronounced *'free-zay'), also correctly known as **Curly Endive** (*Cichorium endivia*), is a variety of the chicory plant, not a true lettuce. **Description and Characteristics:** * **Appearance:** Frisée is famous for its **bushy head of finely cut, lacy, and frilly leaves**, which give it a ruffled or "frizzled" look. The outer leaves are typically dark green, but the prized **inner core,** or heart, is naturally blanched (by covering the plant during growth) to a pale, delicate yellow, making it more tender and milder in flavour. * **Flavour Profile:** It has a distinctive, **slightly bitter and peppery** taste. The darker green outer leaves are more intensely bitter, while the pale inner leaves are milder and often preferred for raw salads. * **Texture:** The curly leaves provide a fantastic **crunchy and airy texture** that adds dimension and "drama" to any dish. **Culinary Uses:** Frisée is a popular salad green, prized for its ability to cut through rich flavours: * It is often used in **mesclun** (mixed baby greens). * Its bitterness acts as a perfect counterpoint to ingredients like salty bacon (**lardons**), rich vinaigrettes (especially those with bacon grease), creamy cheeses (like blue or goat cheese), and sweet elements like fruit or toasted nuts. * While typically eaten raw in salads, its bitterness mellows considerably when briefly cooked, such as being lightly wilted or thrown into a soup at the end of cooking.