1. CURLY ENDIVE
Curly endive, a member of the Cichorium endivia group, is easy to confuse with more delicate frisee (they're the same plant; frisee is cultivated by different techniques). Both have long, spindly leaves with frayed ends. Growers achieve the mix of pale inner leaves and darker green tips and outer leaves by tying the tops of the heads closed as they mature. The slightly bitter leaves of curly endive taste best when drizzled with a bold dressing like ranch or tempered with a hot bacon dressing.