John Myers
The frisée lettuce is also called curly endive. Frisée lettuce is characterized by its particularly curly, heavily slit and very irregular and finely structured light green to yellow leaves. They become softer, lighter and finer towards the inside.
Origin
Frisée lettuce originally comes from the Mediterranean region and Central Asia. In Europe it is mainly grown in France, Italy, the Netherlands and Germany.
Season
Frisée salad can now be bought all year round. From mid-May to December, the German production of frisée salad comes onto the market.
Taste
The slightly bitter, spicy and hearty taste of frisée salad is caused by the inulin contained in the milky juice. The outer leaves in particular taste remarkably bitter.
Use
To avoid major loss of vitamins, rinse the whole leaves thoroughly under cold running water and only then process them. Frisée lettuce is mainly used for salads. The very bitter stalk is usually not eaten. Frisée pairs well with bold dressings and tastes great with boiled eggs, flavorful cheeses and beef. Sugar as an ingredient neutralizes the bitter taste. Combinations with fruity ingredients such as tangerines, pineapples and pears are also popular.
Storage/shelf life
Wrapped in a damp cloth or paper, Frisée lettuce will keep in the fridge for two to three days.
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