Mariquita Farm

Frisee Frisee in the field Recipes A-Z from our farm


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Bulk Deliveries to many Bay Area locations

how to store frisee: remove any twisty ties/rubber bands, give it a good drink, and store like lettuce - in a bag in the fridge. No coldest drawer.

Frisee Salad with Avocado and Citrus Dressing
(Adapted from Chez Panisse Vegetables by Alice Waters)

1 large head or 2 medium heads frisee (curly endive)
1 shallot or other onion
2 Tablespoons white wine or champagne vinegar
1 lemon
1 orange
2 grapefruit
3/4 cup e.v. olive oil
3 avocados

Wash and spin dry the frisee. For this salad, use only the blanched hearts and save the green leaves for cooking greens. Peel and dice the shallot (or small onion) fine. Let it macerate with the vinegar, 1 tablespoon each lemon and orange juice and a pinch of salt. Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit flesh. Then cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon each. When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary. Cut the avocados in half lengthwise. Remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad and add more salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado slices alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them.

Indivia alla Romana
(From Vegetables from Amaranth to Zucchini by E. Schneider)

Rinse frisee. Boil or steam briefly until tender. Drain, squeezing out water; rough-chop. Heat olive oil and chopped garlic in skillet. Add a little tomato sauce or chopped plum tomatoes, minced mint leaves, chopped capers, and seeded, minced fresh chili. cook just until sauce begins to thicken, 5 to 10 minutes. Add frisee and seasoning and simmer until the mixture is well blended, about 5 minutes. Serve with pasta or alone.

Caesar Frisée from Chef Charles Saunders

Arrange leaves in a bowl, pointing upward. Drizzle with garlic dressing, top with shaved dry aged Jack cheese, and add focaccia croutons. (Anchovies added to dressing or salad if you wish.)

Frisée Salad with Bacon and Avocado, Radishes from Chef Jonathan Miller

A lot of people know that chicories go well with cured and smoked pork products. I don't usually prefer that combination, except with frisée. It tastes perfect to me. Here's just one, very simple, way of enjoying that combination. I like the radishes in here, but they can be left out for a more streamlined, uncomplicated salad.

4 thick slices of bacon
1 bunch frisée, torn or cut into large pieces
1-2 avocados, sliced thinly
4 radishes, sliced into very thin rounds
1 shallot, sliced into thin rounds
2 T red wine vinegar
4 T olive oil

Cook your bacon the way you like it, taking care to reserve the fat. Allow the bacon to cool slightly, then cut it into thin slices.

In 2 tablespoons of rendered bacon fat, sauté your shallot until softened and beginning to color, about 2-3 minutes. Transfer to a bowl. Add the vinegar, then add the olive oil in a stream, whisking until smooth. Taste to make sure you like it.

Toss the frisée and radishes with three quarters of the dressing and transfer to a serving bowl. Top with the avocado, then sprinkle with the bacon slices. Finish with a drizzle of the remaining dressing and serve immediately.

Sautéed Lemon Maple Frisée from Epicurious

Frisee Salad with Red Currants from The Ktchn

Fried Chard Cakes with Wilted Frisee and Mascarpone from Chef Jonathan Miller

This is a simple, but fun way to treat chard and an unusual preparation of frisee. I originally made this dish to be vegetarian, but the frisee was screaming for bacon! Next time, I'll add some crisped bacon slices to the frisee...

Fried Chard Cakes with Wilted Friseebutter
2 shallots, minced
2 garlic cloves, minced
2 bunches chard
1/2 c flour
1/2 c cornstarch
bread crumbs
1 large bunch frisee, roughly chopped
1/2 c mascarpone
grapeseed oil for frying

Heat a large saucepan and add a couple tablespoons butter. Add half the shallots and all the garlic and saute for a minute. Add the chard (whole, cleaned) and cook just until wilted, a couple minutes. Remove from heat and drop the chard and shallots in a fine meshed strainer so they can drain. When cool enough to handle, squeeze out as much liquid as possible.

Chop the chard finely and stir in some salt. Taste to make sure you like it. Now form it into small rounds or patties and set them on a plate.

In a bowl combine the flour and cornstarch with a little salt and stir well. Put that on a plate. Get out a clean plate or sheet pan and set that next to the flour. Put the bread crumbs on another large plate or sheet pan next to the clean plate.

Drop each chard ball/patty into the flour and coat it well, pressing it gently into the shape you prefer. Transfer those to the clean plate. Spread a little dijon over the top of each patty. Put the patties, dijon side down, on the bread crumbs. Spread a little dijon on the other side of the patties, then sprinkle bread crumbs over them so they are coated on all sides. Transfer them back to the clean plate and refrigerate until cool, about 20 minutes.

Heat a large skillet and add a little butter. Add the frisee and a hit of salt and cook until wilted. Add the mascarpone and heat through. Taste to make sure you like it (maybe add some bacon here...), and keep warm while you fry the chard cakes.

Heat a skillet and add enough grapeseed oil to give you a half inch of oil in it. Make sure the oil gets really hot but doesn't smoke. Add the chard cakes and fry on one side until golden, about a minute or two. Flip and finish on the other side.

Transfer the warm frisee to a serving plate and top with the chard. Serve warm.

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