Frisee, also called curly endive, is a variety of chicory which is frequently used in mesclun (a mixture of baby greens). The attractive pale green leaves are narrow and curly with a frizzy appearance and a slightly bitter taste.
This is another one of those foods with confusing differences between British and American names. In Britain it is called 'endive' and in America 'chicory' or ‘curly endive’ - to add to the confusion, in France it is 'chicoree frisee' - curly chicory.
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