Endive is a frizzy salad green of the chicory family (other chicory members include endive, escarole, and radicchio). The most noticeable characteristic of this vegetable is its appearance: a tousled head of dark lacy ruffles, sprouting from a pale yellow core. It’s extremely eye-catching, and perhaps this is why chefs tuck it under everything from duck confit to swordfish steaks. But frisée is more than just an aesthetic choice, it’s also saturated with a bright bitterness and nutty notes, which can really deepen and enrich a dish’s palate.
As with most leafy greens, frisée contains very few calories, and a whole lot of beneficial nutrients. A single serving contains 30% of the daily recommended intake of folic acid, eyesight-boosting vitamin A, and immune-supporter vitamin C. It’s also a fantastic source of dietary fiber, manganese, iron, and potassium.
Difficult to find over here, delicious added to salads, and its easy to keep fresh