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

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

From Washington Times • Dec. 22, 2023

Bill wants to make a frisée salad with croque monsieur croutons, a turnaround on the traditional croque monsieur served with a salad side.

From Salon • Apr. 20, 2022

Sometimes it’s beautiful radicchio, other times it’s frisée; mustard greens are often featured.

From New York Times • Nov. 10, 2021

Mizuna isn’t always readily available, and it isn’t to everyone’s taste, but arugula, baby beet greens or baby spinach are fine substitutes for milder flavor; cress, frisée or a spicy salad mix also works well.

From Seattle Times • Aug. 17, 2021

This is the Chicorée frisée when bleached, or the Barbe de Capucin.

From Herbal Simples Approved for Modern Uses of Cure by Fernie, William Thomas