Frisee refers to a variety of endive with curly, pale green or yellowish leaves. Sometimes it is called curly endive or chicory. Frisee does not have the cylindrical shaped leaves, but is rather shaggy. Frisee is similar to, but has smaller leaves than, escarole. Like escarole it is frequently used in salads. It can have a slightly bitter flavor and is much milder than other varieties of endive such as radicchio or Belgian endive.
2-3 tablespoons olive oil
2-5 cloves garlic, minced
1 ounce ginger root, peeled and grated (about 1-inch piece)
1 small squash, cubed
2 tablespoons white wine vinegar
1 teaspoon sweetener (optional)
1 teaspoon sea salt
1 tablespoon sesame oil
1 bunch frisee, separated and torn into pieces
1 bunch lettuce, leaves torn into pieces
1 small fennel bulb, thinly sliced
¼ cup chopped cilantro or parsley
- Heat the olive oil in a skillet over medium-high heat. Add the garlic, ginger, and cubed squash. Saute for 5 minutes, turning the pieces so they are brown and crisp on the outside. Add the wine vinegar, sweetener, and salt and raise the heat and coo k for another minute.
- Meanwhile, heat the sesame oil in a pan and throw in the frisee and fennel. Saute for about 1 minute, just until the frisse begins to barely wilt. Turn off the heat, mix in the lettuce, and transfer the leaves to a platter. Pour the squash over the greens and sprinkle with cilantro.