Label
All
0
Clear all filters
Appears in
Cooking

By James Peterson

Published 2007

  • About
This deep ruby Italian “green" is somewhat tough and bitter, so it is usually best in combination with more delicate greens. It always adds a delightful color to a simple salad. Round heads are the most common, but the elongated Treviso variety, which looks like Belgian endive except for being scarlet, is becoming more widely available.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title