A curly-leaved endive with a pale, blanched heart and frilled green outer leaves, eaten as a salad green. It has a crisp, sturdy texture and a pleasantly bitter edge that stands up to warm dressings and rich garnishes. Tossed warm with bacon lardons, a poached egg and a vinegar-sharpened dressing, it is the salade frisée aux lardons.
Where it comes from
Curly endive (Cichorium endivia), a bitter salad green used in the French salade frisée aux lardons.
In the kitchen
Tossed warm with lardons, a poached egg and a sharp dressing as a bistro salad.
Nutrition (per 100g)
~17kcalCal
~1.0gProtein
~0.0gFat
~3.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
