Wintry salad that adds cheer to heavier cold-weather meals
Curly endive, or frisee, is my go-to salad green through winter. The frizzy emerald leaves and creamy interior are lightly bitter and sturdy, and add oomph to rich, hearty cold-weather dishes.
Best known for its role in the French bistro salad Lyonnaise, made of tossed frisee, lardons of bacon and topped with a poached egg, this endive is open to a range of options. The distinct tangy leaves just need an easy, vibrant vinaigrette, and they take nicely to bold ingredients — nuts, cheeses, avocado and roasted vegetables, as well as fresh and dried fruit.
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