frisée

[free-zey]

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

Word History and Origins

Origin of frisée¹

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.’

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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.

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

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

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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.

Read more on Seattle Times