head chicory or frisée
Low in calories with moderate fiber content; provides vitamins A and K, along with beneficial plant compounds and inulin (a prebiotic fiber). Contains compounds associated with chicory's traditional digestive properties.
About
Frisée (Cichorium endivia var. crispum) is a cultivated variety of endive belonging to the chicory family, characterized by its distinctive feathery, finely-fringed leaves that form a dense, pale head. The plant is native to the Mediterranean region and closely related to radicchio and Belgian endive, though botanically distinct from them. Frisée heads typically measure 6-10 inches in diameter, with a white or pale yellow heart surrounded by darker green outer leaves. The flavor profile ranges from mildly bitter in the tender inner leaves to more pronounced bitter notes in the outer foliage, with a slight earthiness and tender, crisp texture.
Culinary Uses
Frisée is primarily used as a fresh salad green, particularly valued in French bistro cuisine for its textural contrast and refined appearance. The delicate, lacy leaves make it ideal for composing composed salads (salade composée) and are often paired with warm garnishes such as lardons, poached eggs, or anchovy vinaigrettes in the classic salad frisée aux lardons. The blanched inner leaves offer a delicate flavor suitable for fine dining presentations, while the more bitter outer leaves contribute complexity to mixed green salads. Frisée can also be braised, roasted, or added to soups, though its primary culinary application remains raw in elegant salad preparations.