Wintry salad adds cheer to 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.

Frisee leaves can be dressed ahead without danger of wilting. While the pale interior leaves are mild and tender, the bitterness of the darker outer leaves may need to be tamed; a few minutes soaked in an ice bath can do the trick. Just pat them dry before dressing.

The cold-weather greens are now at their best; the leaves sweeten just before frost. Find it in co-ops and grocery stores as well as select winter farmers markets. Look for bright green heads that look springy. When home, wrap the head in a damp paper towel and store in a loosely fastened plastic bag in the crisper compartment of the refrigerator; it will stay fresh for about a week.

Curly endive is packed with vitamins (especially A and C), minerals and fiber, is loaded with antioxidants and is super-low in calories.

The eye-catching leaves make a lovely garnish for roast chicken, steak and fish and will deepen and enrich their flavors. It also makes a colorful garnish to creamy soups and bold stews; the curly leaves will wilt just a tad, but won’t fall apart. Add it to sandwiches or chicken or turkey salad for verve and crunch.

Curly Endive, Pear and Hazelnut Salad

Serves 4 to 6.

Here’s a cheery winter salad of curly endive, winter pears and crisp nuts, the perfect companion to a warming soup or stew. You’ll have extra dressing to keep on hand for future use. Store it in a covered container in the refrigerator for up to three weeks. From Beth Dooley.

For the vinaigrette:

¼ cup apple cider vinegar

2 tsp. maple syrup

1 small clove garlic, crushed

1 tsp. Dijon mustard

¼ cup hazelnut oil

Generous pinch salt and freshly ground black pepper

For the salad:

4 generous handfuls torn, curly endive

1 red pear, unpeeled, cored and sliced thin

¼ cup toasted hazelnuts (see below)

In a small bowl, whisk together the vinegar, syrup, garlic and mustard. Whisk in the oil in a slow steady stream. Add salt and pepper to taste, whisking to combine.

Put the endive in a large salad bowl and toss with just enough of the dressing to lightly coat. Place the dressed greens in individual dishes or a large salad bowl. Arrange the pear slices on top of the greens. Scatter the toasted hazelnuts over the salad. Drizzle with a little more dressing, if desired.

To toast hazelnuts: Scatter the hazelnuts on a baking sheet and roast in a 400-degree oven, watching so they don’t burn, about 3 to 8 minutes. Cool before using.