Delicately curled, pale ivory at the heart and carrying a pleasant, moderate chicory bitterness, frisée is a refined salad green that lends visual appeal and textural contrast to any composed plate. The tender, pale inner leaves are the most prized for their mild flavor and delicate texture. A classic with warm lardons, poached egg and vinaigrette, or blend with softer greens and chicories in salads. Top lacy leaves with tinned sardines and fennel, or with buttery and warm sautéed mushrooms.
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