Frisee

Frisee is a frilly, slightly bitter salad green from the chicory family, perfect for French bistro salads. Learn how to store, prep, and cook it.

Storage

Wrap unwashed frisée loosely in damp paper towels and store in a plastic bag in the crisper drawer. The delicate leaves bruise easily, so handle gently. Don't wash until ready to use.

Keeps For

10–14 days in the fridge. The outer leaves start to go first, so pull any that turn; the pale inner leaves stay fresh longest.

Flavor Profile

Pleasantly bitter with a slight peppery edge. The pale yellow-white inner heart is milder and more tender than the dark green outer leaves. The frilly, lacy texture holds dressing well and adds visual interest to salads.

How to Prep

Tear leaves by hand rather than cutting to avoid bruising. Wash in cold water and dry thoroughly—wet leaves won't hold dressing. Use mostly the pale inner leaves for salads; the outer green leaves are more bitter and tougher. If any outer leaves have started to go bad, pull them off—it keeps the rest fresh longer.

Ways to Cook

1 Toss with warm bacon dressing for classic frisée aux lardons
2 Top with a poached egg for salade Lyonnaise
3 Mix with other greens to balance the bitterness
4 Pair with rich ingredients like bacon, cheese, or nuts
5 Add to grain bowls for texture and bite
6 Use as a bed for seared proteins
7 Wilt briefly in warm dressing for a different texture

Pairs Well With

bacon poached eggs blue cheese goat cheese walnuts apples pears shallots dijon mustard red wine vinegar olive oil croutons sherry vinegar

Did You Know?

Frisée aux lardons is a quintessential French bistro dish from Lyon. The warm bacon fat dressing slightly wilts the leaves while the runny poached egg adds richness.