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Frisée is not a lettuce, even though it's often called "Frisée lettuce." It is a leafy green related to endive and chicory.

It has rich green leaves on the outside; pale yellow-green leaves toward the centre of the plant. The leaves are crisp and look like fern fronds. They taste mildly bitter and have a bit of a peppery taste.

Choose ones with crisp, green leaves on the outside.

Cooking Tips
Tear into small pieces: chomping down on big pieces of it can make you feel like you're chewing on a hedgehog.

As with other salad greens, only put vinaigrettes on at the last minute. Frisée leaves stand up well in salads with warm dressings. Some people feel, in fact, that warmth and heat even improves Frisée, making its taste more mild and the frizzy leaves softer in the mouth, and for this reason call for it as an ingredient in warm salads and in pasta recipes.

Nutrition
Per 100g: 18 calories, 3.5g carbohydrate, 1.3g protein, .3g fat.

Storage
Store as for lettuce.

Also called:

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Leafy Vegetables
Branch Lettuce, Dandelion, Endive, Frisée, Greens, Lamb's Quarters, Lettuce, Malabar Spinach, Mesclun Mix, Mizuna, New Zealand Spinach, Potherbs, Rocket, Strawberry Spinach

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Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Horseradish Tree, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables

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