curly endive

Its crisp leaves bring a pleasantly bitter edge to salads, where curly endive adds more bite than mild lettuces. The frilled leaves hold dressing well, though their folds can also collect grit and need a careful rinse. Raw, it works best alongside sweeter or richer ingredients that soften the bitterness; it can also be cooked, which mellows its sharper taste. Curly endive is a familiar salad green rather than a special-purpose ingredient, and its appeal depends on enjoying that assertive flavor. By our assessment, it is a dependable way to add texture and bitterness to a meal, but not the easiest green to serve on its own. The washing and balancing matter more here than they do with softer leaves.