Frisée

Frisée

What it is

Growers tie the outer leaves over the heart or cap it with a plate for a fortnight before harvest, so the centre blanches to pale yellow and loses its bitterness. The dark green edge and the blond heart are the same leaf, treated differently by light.

In the kitchen

It is built for a hot dressing — bacon fat, a poached egg, a splash of vinegar. Its ribs stand up to heat where a soft lettuce collapses.

Goes with

Egg Lard White wine vinegar Mustard Shallot Walnut Black pepper Garlic

Same species

Barbe de capucin Castelfranco chicory Belgian endive Escarole Puntarelle Radicchio

Also used with

Stuffed duck neck Crottin de Chavignol Confit duck gizzards Duck confit

In season alongside

Sweetfish (ayu) Bitter melon Broccoli Chickweed Cucumber Gernika pepper

Something wrong here, or missing? Tell us