HOW TO CHOOSE:
A healthy head of frisee has a crown of leaves that go from tender and pale in the inside to dark and coarse outside. Choose a head with minimal browning and breakage on the outside leaves.
HOW TO USE:
Clean frisee well, as the heads can tend to collect sand and grit near the heart. Frisee is the green of choice for the classic Salade Lyonnaise: Toss torn frisee with cubes of bacon and a Dijon vinaigrette and top with a poached egg for one of the best simple meals of all time.
HOW TO PAIR:
A Salade Lyonnaise calls for a Burgundian-style wine, like our Roost Chardonnay.