Frisée

In Britain it is called 'endive' and in America 'chicory' or curly endive - to add to the confusion, in France it is 'chicoree frisee' - curly chicory.

Salad of the month

Thanks to it spiky texture and tasty bitterness, this curly endive is familiar and versatile. Darker green outer leaves and yellowy white inner leaves bring a blend of colours to the plate, whilst its spiky texture and peppery tang means it provides a great, robust bed for a variety of hot ingredients such as the classic French bistro salad of poached egg and bacon. As their name suggests, fine frisée leaves are less coarse and narrower, with a slightly lighter taste.