Witlof

The pale green leaves are tightly packed within the long heads. The leaves blend very well with seared scallops, fresh and hard goat’s cheeses, Roquefort cheese, poached chicken and seared chicken livers. The texture is delicately crisp and the flavour refreshingly bitter. There is also a red variety. Never wash witlof since the leaves loose their crispness immediately - simply wipe any dirt away with a moistened paper towel. Hazelnut and walnut oils are a perfect match for witlof.