Frisée Salad With Poached Egg Recipe (2024)

FAQs

What is frisée salad made of? ›

Frisée is a type of salad green in the chicory family; it is also called curly endive and is made up of long, narrow, curly leaves. It has been used in European countries for some time but it wasn't until the 1990's that frisée gained popularity in America.

Because of its bold flavor, frisée needs a firm hand when it comes to putting together a salad. It goes well with rich, creamy dressings and ingredients that complement its unique flavor and texture. Think: crunchy herbed croutons, cured meats, candied nuts, and tart dried fruits.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising. Cook for 3-4 mins, until the white is cooked through.

Taxonomically speaking, all frisée are endives, but not all endives are frisée. Frisée is sometimes called curly endive or chicory. But unlike some endives, frisée does not have a cylindrically shaped leaf. Instead, it's rather shaggy and bushy.

Meaning of frisée in English

a plant that has green leaves with curly edges, eaten uncooked in salads: This fish dish is excellent served with a side salad of frisée. Dress the frisee with oil and lemon juice. You'll need a small frisee lettuce, washed and trimmed.

Also known as curly endive or chicory, frisée has a fresh, bitter, slightly grassy flavor.

Frisée lettuce (Cichorium endivia) is not actually a lettuce, as this link from Yuma County (Arizona) Cooperative Extension says, but a leafy green related to endive and chicory. It is sometimes called curly endive, French endive, or escarole. There are at least 18 varieties.

Warm temperatures and sunlight bolster the bitterness of its leaves, so keeping it in the dark allows the plant to grow more tender and pleasant to our taste buds. Because blanching requires more time and effort, the market cost of frisée reflects that.

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 fibre, manganese, iron, and potassium.

Frisee is most often eaten raw, in salads or even as a garnish for dishes. It's most well known for its use the famous French bistro salad, salade Lyonnaise, topped with lardons and a poached egg. Or, you can even sauté it!

How to poach an egg perfectly? ›

Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites. Transfer the egg to a small ramekin or bowl. Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.

Frisée lettuce (Cichorium endivia) is not actually a lettuce, as this link from Yuma County (Arizona) Cooperative Extension says, but a leafy green related to endive and chicory. It is sometimes called curly endive, French endive, or escarole. There are at least 18 varieties.

Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a mixture of baby greens). The attractive pale green leaves are narrow and curly with a frizzy appearance and a slightly bitter taste.

Frisee is a type of lettuce in the chicory and endive family. It has a slightly bitter or peppery flavor and looks exactly like it sounds. STORAGE TIPS: Gently shake off any excess water (do not wash first) and wrap in a flour sack towel (or paper towels) and put in an open plastic bag in the fridge.