March 25, 2025 – Ann is in OurLittleCorner today
A Little Less Bitter Is Better
I’ve heard lots of talk lately about bitterness, so I personally want to address that in today’s blog. And I want to assert that I believe bitter is better!
Of course, being a food blogger, not a politician, I’m talking about bitter greens; and, specifically, I want to give a shout out to frisée – aka Cichorium endivia var. crispum (and maybe radicchio- aka Cichorium intybus, Asteraceae).
I’m always on the lookout for ingredients that keep well, and I’m constantly disappointed with my Little Gem lettuce, which quickly deteriorates, especially if chopped up to keep for a while in the fridge. We always have arugula – aka Eruca sativa – on hand – but we have many dinner guests who are less than enthusiastic about its bitter qualities.
Having just recently discovered the good taste and good keeping qualities of frisée and radicchio, I’m a total convert. I wash and spin dry the separated leaves, bundle them in my newly-purchased silicone sacks, and stick them in the fridge; when I retrieve them up to a week later, they’re still fresh and beautiful and tasty. Plus, they have vitamins A and K and they’re high in fiber and folate. And if I’m a little more enthusiastic about frisée than radicchio, it’s because frisée is a little less bitter.
Being a little less bitter is good for all of us.
If you’ve been bitter at your California grocery store because of the squishy new produce bags being used (a smart compostable replacement for plastic ones), you’ll appreciate a stanza from this Ian Frazier “prayer” in The New Yorker. You should read the whole funny thing, “Prayers for Everyday Life,” which is linked, but I’ve copied the relevant stanza below.
Prayers for Everyday Life
By Ian Frazier in the March 17, 2025 The New Yorker magazine.
At the supermarket…
Good God Almighty,
Holy, and Merciful,
How do you get these tear-off
Produce bags to open?
I have been pinching what I think is
The top, i.e., the “open” end,
Between my thumb and forefinger
For at least three minutes,
And still I can’t get the thing to open.
Help me, dear God, please.
After you’ve managed to get the produce bag open and have stuffed it with your frisée and radicchio, go home and try out this Frisée and Radicchio Salad recipe. It will make you rethink bitterness.
Frisée and Radicchio Salad with Citrus-y Dressing
- a head of frisee and a head of radicchio
- 1 tsp Dijon mustard (or more, to taste)
- 1 T lemon juice
- 1 T orange juice
- 1 T apple cider vinegar
- 1 T maple syrup or honey
- 1/2 tsp Diamond kosher salt
- 1/2 c olive oil
Remove the root end of the frisée, pull apart the leaves, then wash and dry the frisée using a salad spinner or gently wrapping in a clean towel. Chop the leaves into pieces. The radicchio can be prepared by removing the wilted outer leaves, cutting in half, removing the core, (rinsing and drying if you want to be extra cautious – though many say that step can be skipped) and then slivered like you would cabbage.
Whisk together the mustard, lemon juice, orange juice, vinegar, maple syrup or honey, and salt. Then gradually whisk in the oil until a creamy dressing forms.
Lightly dress the frisée and radicchio and serve. Refrigerate the remaining dressing and any remaining greens (definitely not dressed) for up to a week.
Lenna recently made this exact salad, with escarole thrown in. Yummy!
Good idea. Thanks.
Lots of fun reading this post. My family is from the Treviso area and I’ve been eating radicchio all my life. It’s much more flavorful and nutritious than salad.
Glad you enjoyed it and it made you feel like home.