Hooray for frisee

I'm in love with a frilly little lettuce called frisee (pro-nounced free-zay). As a member of the chicory family, it has a decidedly bitter flavor note. And we all know bitter greens are good for us, right? They stimulate digestion and help the secretion of bile, which keeps the liver working smoothly. (Over-simplified explanation, but that's the basic story as I understand it.) Chicory also provides good doses of fiber, calcium, and iron.

I like working with the bitter greens, learning to balance their palate-bracing flavor with sweet, salty, sour, and piquant notes. The goal of such experiments is to achieve a pleasing symmetry of taste, where no one flavor predominates.

Tonight's salad was a deliciously successful combination: frisee, red cabbage, and juicy golden heirloom tomatoes. Delicious with a quick and simple fresh basil and honey vinaigrette.

Here are basic instructions for making the latter (quantities approximate):

1) Put a small handful of fresh basil leaves in your blender.
2) Add about 2 tablespoons of extra virgin olive oil, 1 tablespoon of cider vinegar, and a teaspoon of honey, along with a pinch of salt and a grind of black pepper.
3) Puree, then taste and correct the seasonings, if necessary.
4) Toss with your favorite bitter green salad mix.

I hope you'll start to play with frisee in your own kitchen.

Blessings and bon appetit!
vegetarian food cooking salad frisee chicory