Such a pretty addition to a gourmet salad, lovely, lacy frisee lettuce is more than just a pretty face! Frisee (pronounced free-zay) is rich in fiber, vitamins A, B, C, and E.
Ever wonder why there are so few of those frizzy leaves of pale green that you see in salad mixes? Well, it’s because frisee lettuce is a very laborious green that is quite expensive to produce commercially. You’ll rarely see it as a sole salad ingredient for that reason. Also, the flavor of frisee is quite strong and rather bitter as far as greens go, so a tiny bit can go quite a long way – you might not want to eat an entire raw salad made with frisee.
Sauteeing or wilting your frisee will help to take some of the bitter taste out of this pretty vegetable. Try it wilted and topped with goat cheese and toasted walnuts or topped with bacon and a poached egg for a grain-free eggs benedict! Wilted frisee is also lovely served with red meat. Remember to always tear frisee into pieces rather than using a knife.
Now that I have you dreaming up a salad for dinner, it’s time for Your Trick!
Limp frisee can be revived by sticking it into lukewarm water followed by a plunge into ice water. You’ll literally shock it back to life.
Tight packaging will cause your frisee to rot in the fridge. Give it some breathing room and use it within a couple of days of purchase.
And your Recipe:
Interested in MORE Scrumptious Salads?