Traditional French Frisee Salad Recipe (2024)

FAQs

How to make a Frisee salad? ›

This Classic French Salad recipe, containing potatoes, beans, cooked eggs, tomatoes, olives and tuna, is inspired by the classic French Niçoise salad. To cook new red potatoes, leave whole and place in saucepan. Add water to cover potatoes, then boil, uncovered, 15 to 20 minutes or until tender.

Frisée is a type of salad green in the chicory family; it is also called curly endive and is made up of long, narrow, curly leaves. It has been used in European countries for some time but it wasn't until the 1990's that frisée gained popularity in America.

Leaves are eaten raw in salads, boiled, steamed, sauteed, braised, or cooked in soups and stews. The mature plants are sometimes blanched before harvesting to reduce the bitter flavor.

List includes: Salade Niçoise, Salade Landaise, Salade paysanne, Salade de Saucisse.

Nicoise Salad (Salade Nicoise)

Nicoise Salad – or in French, Salade Nicoise – is a classic salad originating from the city of Nice in Provence, France. As with most well-loved traditional recipes, there are fist-shaking arguments over what goes into a proper Nicoise salad.

In France, there is no “best” time—there is only one time: after the main course and before the cheese. The reasons for this are varied, with some believing salad cleanses the palate, while others claim it aids digestion.

Meaning of frisée in English

a plant that has green leaves with curly edges, eaten uncooked in salads: This fish dish is excellent served with a side salad of frisée. Dress the frisee with oil and lemon juice. You'll need a small frisee lettuce, washed and trimmed.

Frisée (also called curly endive, frisée lettuce) belongs in the chicory family,(endive/escarole, radicchio, witlof, cichory) so it has a slightly bitter taste. Frisée has long, narrow, curly leaves and I use it as a salad green .

Frisee has curled, pale green leaves that are slightly bitter (though the paler inner leaves are more tender and mild). It's also known as curly endive and chicory.

Why is frisée so expensive? ›

Warm temperatures and sunlight bolster the bitterness of its leaves, so keeping it in the dark allows the plant to grow more tender and pleasant to our taste buds. Because blanching requires more time and effort, the market cost of frisée reflects that.

Curly endive, sometimes called frisée or simply chicory, comprises a bushy head of curly greens with leaves of a lacy texture. The slightly bitter flavor is more intense in the leaves that are a darker shade of green. It is often used in salads to add texture as well as flavor.

As with most leafy greens, frisée contains very few calories and a whole lot of beneficial nutrients. A single serving contains 30% of the daily recommended intake of folic acid, eyesight-boosting vitamin A, and immune-supporter vitamin C. It's also a fantastic source of dietary fibre, manganese, iron, and potassium.

Pair your frisée salad with a sweet and acidic dressing—like maple syrup and red wine vinegar—and toss in some milder greens such as romaine or arugula to soften the bitter bite. Remember: frisée is hardy, so it can handle heavy and creamy dressings without wilting or becoming mushy.