Vegetable
Curly Endive
S tier
Curly endive forms a loose head of deeply cut, ruffled leaves with a sharp chicory bite and lots of surface for vinaigrette to cling to. Outer green frills are bitterest; the cream centre is prized. Often the grocery label for what chefs call frisée when finely cut types are sold. Tear into salads with lardons and poached egg, or wilt lightly. Wash grit from the frills thoroughly. Ideal when you want texture as much as bitterness.
Track this ingredient
Unit
Characteristics
Preparations
Lardon SaladMixed Chicory BowlPoached Egg BistroVinaigrette HeavyWilted Warm
Traits
Bitter CrispBitter Green EdgeClassic EndiveDeeply Ruffled LeafDressing CatcherHigh Surface AreaLoose HeadRuffled
History
FR
French growers selected deeply cut curly endive for market heads.
FR
Curly endive was a standard Paris greengrocer chicory leaf.
US
US produce expanded curly endive beside iceberg and romaine.
Curly endive remained the bulk form feeding frisée-style salads.