Frisee

I harvested our first frisee yesterday. Wow! I'm coming to understand the French devotion to this salad green (sometimes called curly endive). What amazed me, though in retrospect it shouldn't have, was that the white ribs had very little bitterness to them. I'm so used to lettuces where the leaves may be sweet but the ribs bitter (with that nasty, lettuce bitterness that lingers in the mouth). I regret any frisee ribs that I've thrown away in the past! Although, to be fair, those commercial heads probably weren't as delectable as my home-grown darling.

Salade au lardons -- yum!

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