This is what you need to know about curly hair! This tender, curly lettuce is ideal for adding texture and sophistication to salads.
How about leaf lettuce next to romaine lettuce and iceberg in the supermarket? It’s curly! curly, also known as endive, is a leafy green with curly leaves and a subtly bitter taste. Its pinnate leaves are great for salads, adding lots of texture and drama. Here’s more on how to keep it fresh and how to use it in recipes!
All about Friesland
curly goes by different names, including curly chicory And chicory. It belongs to the chicory family and is technically a species of endive, although Belgian endive is quite different with its white color and cylindrical shape.
How does Friesian taste? It’s chewy and crunchy, a moisturizing blast with bitter peppery notes on the finish. Pair it with strong flavors like bold salad dressings, cheese, eggs, charcuterie and more. It’s also a nice contrast to other types of greens in a salad. (See recipe ideas below!)
Buy and keep the frieze
What to look for when buying curly hair in the store? Here’s what you need to know:
- Can’t find it in store? Look for a head of ruffled leaves marked as curly, curly chicoryWhere chicory. (While it’s not technically the best description, our local grocery store was.)
- Expect variations in size and texture. Some curly heads are very small and fuzzy, others have larger leaves (like the photo above). This varies depending on the ripeness of the lettuce. We prefer a younger, more tender plant because it’s hardier and has a milder flavor, but it can be hard to find.
- Store frisee in the refrigerator for 5 days. It is best left unwashed and wrapped in a paper towel in a plastic bag. Wash before serving, then dry thoroughly in a salad spinner or with towels.
Curly recipes
Frisée is mostly eaten raw, in salads or even as a side dish. He is best known for his use of the famous French bistro salad, Lyonnaise salad, garnished with bacon bits and a poached egg. Or you can even blow it up! Here are some recipe ideas:
Photo credit:
www.acouplecooks.com
Try a crispy and refreshing frisée salad! Frisée is ideal for adding flair and elegance to salads. This recipe pairs it with juicy orange, aged manchego cheese and crunchy almonds, all wrapped in a zesty white wine vinaigrette.
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Photo credit:
www.thekitchen.com
Frisee is best known for its inclusion in this classic French bistro salad. It’s a combination of frisee in a warm vinaigrette and topped with a poached egg and thick, crispy strips of bacon. It’s one of those timeless dishes that stands out every time.
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Photo credit:
www.epicurious.com
It’s most commonly seen in salads, but curly can be cooked too! Sear it quickly, then add the lemon juice and maple syrup and garnish with crunchy toasted breadcrumbs. It tastes sophisticated, but is quick and easy to prepare.
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Photo credit:
garteninderküche.com
Frisee goes well with many flavors and is ideal with fruit in a refreshing salad. Here it’s tossed with apples, carrots, dried cranberries, pumpkin seeds, and a homemade balsamic apple dressing.
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More quick guides? Try the Endive Quick Make, Romaine Lettuce Quick Make, and Butter Lettuce Quick Make.
The description
Refreshing and sophisticated, this curly salad combines that frilly leafy green with orange, almonds and a zesty dressing.
For the slaw
- 1 large or 2-3 small curly heads* (may be labeled as endive or chicory)
- 1 Orange, plus zest
- 1 shallot
- 1 ounce Manchego cheese (or parmesan shavings; omit for vegans)
- 2 tablespoons sliced almonds
- 1 a handful of fresh mint leaves, optional
For the dressing (for ½ cup; use 3 to 4 tbsp)
- 2 tablespoons white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil
- Freshly ground black pepper
- Wash and dry the frisee with a salad spinner or a clean tea towel. Tear or chop the frieze into pieces.
- Grate half of the orange. Next, slice the orange according to the instructions in How to Slice an Orange.
- Finely chop the shallot. Cut the manchego cheese into pieces.
- In a medium bowl, whisk together the white wine vinegar, Dijon, maple syrup or honey, and salt. Whisk in the oil, 1 tablespoon at a time, until you have a creamy dressing. Add a few freshly ground black peppercorns. Serve immediately or refrigerate for up to 2 weeks (bring to room temperature before serving).
- Serve the salad: Place the vegetables on a large platter or separate plates. Garnish with orange slices, shallot, cheese, slivers of almonds, orange peel and mint leaves. Drizzle with about 3 to 4 tablespoons dressing, if desired.
Remarks
*Commercially available sizes vary greatly depending on the maturity of the plant. See the photo above for a big curly head. If the heads are very small, you may need 2-3. Estimate about 6 cups of greens total.
- Category: salad
- Method: No chef
- Kitchen: salad
- Diet: vegetarian
