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

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 • Dec. 22, 2023

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

From Salon • Jul. 5, 2023

Sea moss is a spiky, frilly sea vegetable that somewhat resembles frisée lettuce when it’s in the ocean.

From Seattle Times • Jan. 31, 2023

Mix and match whatever variety of chicories you can find at the store, ideally going for contrasting colors and textures from curly green frisée and escarole to smooth, pale endive and vibrant red radicchio.

From Washington Post • Mar. 26, 2020

So when I go, I often start with oysters on ice or with frisée and lardons in warmed vinaigrette, even if I wonder why the poached egg that completes the salad is optional.

From New York Times • Dec. 27, 2016