endive

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  • noun

Synonyms for endive

variety of endive having leaves with irregular frilled edges

References in periodicals archive ?
Menu includes Perfect Crab Cakes With Roasted Red Bell Pepper Remoulade; French Onion Soup; Frisee Salad With Crumbled Roquefort Cheese, Toasted Hazelnuts, Currants and Pita Crisps; and Florentines.
Radicchio Salad with Frisee and Apples Recipe by Elanas Pantry 1 head radicchio, thinly sliced 1/2 head frisee, sliced 1 apple, cut into matchsticks (I used Braeburn) Olive oil, to taste Balsamic vinegar, to taste 1/2 cup walnuts, toasted In a large salad bowl, combine radicchio, frisee and apple.
One work entitled "Russian Lardo" features a trouser suit sewn from lean bacon, a delicate black scarf made of squid ink pasta and a resplendent headdress woven from frisee lettuce, red chillies and Daikon cress.
Like the other members of the chicory family--radicchio, endive, Belgian endive, and frisee (curly endive)--escarole is on the bitter side.
The common European vegetables that are imported for these hotels include iceberg lettuce, frisee lettuce, red lettuce, Brussel sprouts, lolorosa lettuce and Boston lettuce.
Delicious chunks of smoked mackerel - from Craster, I was reliably informed - topped the salad and toasted bread was stacked on top with frisee and spring onion.
Seared scallops, the most expensive of the starters, were served on a frisee salad with lardons and a puy lentil and tomato dressing and were certainly tasty, while foie gras terrine was smooth, rich and a substantial first course.
Seared scallops, the most expensive of the starters, were served on a frisee salad with lardons and a puy lentil and tomato dressing and were certainly tasty, although not as good as a special we had tasted there a few weeks before when plumper scallops were served with a fresh-tasting pea puree and pea shoots.
The 200g bags will contain a mild selection of lollo rosso, frisee, radicchio and spinach leaves, designed to I appeal to a wide range of consumers.
Just as we had polished off the dip for the second time and were going for the third round, our waiter, a young Kashmiri with a warm smile -- it didn't desert him even when our two little ones were excelling the art of being brats -- brought our first orders: fresh water prawns wrapped in potato threads and served with frisee (a
SMOKED-DUCK BREAST SALAD WITH SPICED PECANS AND CLEMENTINE-SORGHUM DRESSING 1 tablespoon canola oil 3 smoked-duck breasts, shin on (recipe follows) Salt and pepper, to taste 1 cup spiced pecans (recipe follows) 12 ounces frisee or any mixture of greens 1 shallot, thinly sliced 1/2 cup Clementine supremes Clementine-sorghum vinaigrette (recipe follows) Goat cheese, crumbled FOR THE DUCK BREASTS: Heat a tablespoon of canola oil in a cast iron skillet over high heat until smoking.
I am using them with sauteed shrimp in a small salad featuring warm haricots verts, frisee lettuce, walnuts and champagne dressing.
Dress the frisee, arrange around the plate, and serve immediately.
I serve this with some homemade mango or aubergine chutney, and a few bitter salad leaves (chicory, frisee or radiccio).
For your own taste of France at home, try one of Trish's easy recipes in your own kitchen such as Frisee Aux Lardons or Poulet Vallee d'Auge.