Frisée (Curly Endive) Nutrition Facts
Frisée (curly endive) is a frilly, wispy chicory with pale yellow-green center leaves and darker outer edges. Its pleasantly bitter, slightly peppery flavor and lacy texture make it the star of classic French salad frisée aux lardons.
Nutrition Facts
Per 100g serving
Health Benefits
- âś“Exceptional vitamin K (193% DV)
- âś“High folate for cell health
- âś“Good vitamin A content
- âś“Bitter compounds stimulate digestion
- âś“Contains prebiotic inulin fiber
Best For
Storage
Store frisée loosely wrapped in paper towels in a plastic bag in the refrigerator for 5-7 days. It's more delicate than escarole. Wash and dry gently just before serving. Outer leaves wilt first.
Serving Sizes
Frequently Asked Questions
What is frisée aux lardons?
A classic French bistro salad of frisée dressed with warm bacon (lardons) fat vinaigrette, topped with crispy bacon pieces and a soft-poached egg. The warm dressing wilts the frisée slightly, the yolk creates creaminess, and the bacon adds salt and richness - balancing the bitter greens perfectly.
Which part of frisée should I use?
The pale yellow-white inner leaves are mildest, most tender, and most prized for salads. Dark green outer leaves are tougher and more bitter - they're fine to eat but many chefs discard them or use them for cooking. You're essentially paying for the tender inner heart.
How do I tame frisée's bitterness?
Pair frisée with rich, fatty ingredients (bacon, cheese, egg yolk, olive oil) that coat the tongue and balance bitterness. Sweet elements (honey vinaigrette, dried fruit) also help. Use the milder inner leaves. Briefly wilting with warm dressing mellows bitterness too.
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