Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Trim brown leaf tips and root ends of each head of frisee.
Cut frisee into 1-1/2" to 2" pieces.
Wash frisee well in cold water, submerging it 2-3 times, or until all debris is removed.
Dry frisee well in salad spinner, until all excess water is removed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.