Capellina Frisee'
Vigorous, easy-to-grow strain of a classic winter salad and braising green. This Italian heirloom is larger and more cold-hardy than regular frisee. (Frisee is the feathery green you see in salad mixes.)
The thing about endive, is that it's a LITTLE bitter, like walnuts, with a sweet undertone. They start that way and they end that way, never getting more than a little bitter. While lettuce that is stressed or too hot or starting to bolt is unpleasantly bitter. So give it a try. Makes dense heads of fine-cut salad leaves with that indescribable bittersweet flavor that makes endive such a great alternative to yet more mustards and kales in the fall and winter. Also good braised--I saute it in olive oil with lots of garlic, some tomato paste, and olives for a quick, veggie-heavy pasta sauce. Great cooked with pungent flavors like cheese, anchovies, and salami, or go the other way in salad with a creamy mild dressing and some nuts. 200 seeds