Belgian endive has a small, oval, densely packed head. Curly endive is also called frisée. Both Belgian and curly endive work well raw in salads, but hold up to brief cooking.

Top row, from left to right: escarole, spinach, curly endive, romaine lettuce, kale. Middle row: watercress, red oak leaf lettuce, oak leaf lettuce, arugula, Belgian endive, chioggia radicchio.

Curly endive and escarole are part of the chicory family (Cichorium endivia). But what's commonly known as Belgian or French endive is actually called Witloof chicory (Cichorium intybus).

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.

How to use: Belgian endive leaves can be separated and dabbed with a soft cheese, then garnished with a bit of smoked trout or salmon with capers, or roasted red peppers.

Red endive: the milder tasting cousin with the same firm leaves as the white endive but a deep red, almost purple color. Escarole: Wide, curly green leaves with a mild flavor.

"They come in in different varieties, including Belgian endive (also known as witloof chicory or French endive) and curly endive (also called frisée or escarole)," says Adnan.

2 small heads curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts) 3 tablespoons plus 1 teaspoon red- or white-wine vinegar 4 eggs 1 clove garlic, minced ...

To assemble: Wash and quarter the curly endive (or use cos or iceberg lettuce, cut into wedges, if you can't find curly endive) Brush with the mayonnaise trying to get between some of the leaves.

Curly Endive (Frisée) Curly endives have the opposite head formation of torpedo-shaped Belgian endive: a loose, scraggly, fine tangle of pale green leaves.

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.