frisée

American  

[free-zey] / friˈzeɪ /

1. a variety of endive, Cichorium endivia crispum, with narrow, curly-edged leaves used in salads.

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Etymology

Origin of frisée

First recorded in 1825–30; from French chicorée frisée “curly endive”; possibly akin to frizz ¹ ( def. ), frizzle ¹ ( def. )

Example Sentences

“And just to give you an idea of how elite this fund-raiser was, check out the food they served: ‘The evening’s menu included an endive and frisée salad, filet au poivre, and pavlova with fresh berries for dessert.’

From New York Times

The inspiration was the French bistro staple salade frisée au lardons, typically made with bitter frisée lettuce, a poached egg and meaty chunks of salt pork.

From Washington Times

Any combination of bitter greens, such as frisée, endive, radicchio, escarole or arugula, works well in this recipe.

From Washington Times

As the name suggests, this bright-green mustard variety can be very frilly — sometimes almost resembling frisée.

From Salon

It comes on buttery-crisped sourdough, served open-faced with housemade mayonnaise artistically piped on one side, the other side a tangle of frisée and ribbons of celery majestically topped with four big, thick, overlapping slices of seared Oregon Coast albacore tuna loin.

From Seattle Times