Ingredient guide: salad greens

Many salad greens, particularly those belonging to the chicory family, grow best in winter. Additionally, these varieties’ robust flavours and textures are well suited to being cooked, and pair well with heavier winter fare.

Baby endive: Known as frisée by the French, this variety is usually sold turned inside out and secured with a rubber band, to display the tender, feathery white and pale green inner leaves.

Chicory: Young, tender chicory is less bitter than its older counterpart, and can be included in salads; choose larger bunches for cooking.

Radicchio: Common types are the round-headed radicchio di Chioggia and the elongated Treviso. The slightly bitter leaves are good with most cheeses, cured meats, grilled fish, beef, lamb, quail and nuts. They can be braised and also make a great winter coleslaw (combine with fennel, green onion and chopped almonds with a nut oil dressing).

Watercress: The slightly peppery flavour works well with creamy textured cheeses, avocado, or the sweetness of fruit – try oranges, pomegranate or grapefruit. Add to an Asian salad of prawns, peanuts, Chinese cabbage and green papaya, or wilt sprigs and use in stir-fries.

Witlof: Yellow and red-tinged types (a cross between yellow endive and radicchio) are both available. The leaves are crisply textured, with a sweet, yet slightly bitter taste. Use whole leaves for dips or salads, or shred. Whole and halved heads can be char-grilled, braised and cooked au gratin in stock with cream, scattered with cheese and crumbs. Leaves are best cut close to serving.

 

Words: Sophia Young. Photography: Andrew Lehmann. Styling: Jane Hann. Produce sourcing: Lisa Featherby.