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Curly endive, at its peak now through April, is part of the Cicorium family, whose members include escarole, Belgian endive and the chicory plant. Curly endive’s pungent bitterness adds a kick to salads, which is where it’s usually found in America. (In Europe, it’s often blanched.) At market, buy fresh, crisp-looking endive; avoid heads with browned or wilted leaves. It will keep a few days wrapped in the refrigerator.
