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Used in salads and side dishes, endive is a member of the chicory family and is available as curly endive or Belgian endive.

A variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that provide a slightly bitter taste.

Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

A leafy vegetable with curly leaves that have spiked edges, which form a loose-headed green. Frisée is basically the smaller version of curly endive and may be commonly referred to as baby curly endive.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

A loose leaf variety of lettuce that appears to look somewhat similar to curly endive. With broad green leaves that begin growing very frilly edges, Tango Lettuce develops into a longer length leaves with darker green coloring especially around the outer edges which become slightly less crinkled in appearance as the Lettuce matures.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.