Diane suggested using it for a salad with a dressing made with yogurt and apples – you’re looking for something sweet to balance the bitterness of the frisee (frilly endive, as opposed to Belgian endive.) One of the Beans who met me at the Thursday pickup – I’m sorry I’ve forgotten who suggested this – recommended a hot bacon dressing.
Here’s the recipe I used here, adapted from a 2008 recipe in Gourmet magazine:
You need: one head frisee, 1/4 c maple syrup, 2 Tbsp lemon juice, half a cup or so of stale bread crumbs, olive oil, salt, pepper
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
Wipe out skillet, then add 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté frisée until slightly wilted, about 2 minutes. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Serve topped with bread crumbs.
The original recipe called for a bit of anchovy paste, which I never seem to have on hand.