A crisp, bitter green used in salads. The outer leaves are bright green, bitter in flavour and loosely seperated, while the pale green, inner leaves are tightly packed,and more tender and mild. All leaves are characterised by a curly, lacy, ruffled effect.
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[12]Links
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[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/cumin
[7] https://www.gourmed.net/en/glossary/daikon
[8] https://www.gourmed.net/en/recipes/zganci
[9] https://www.gourmed.net/en/recipes/baklavou-mytilini
[10] https://www.gourmed.net/en/recipes/all/roasted-spiced-lamb-mechoui
[11] https://www.gourmed.net/en/recipes/healthy/moroccan-salad-salat-tangiers
[12] https://www.gourmed.net/en/recipes/low-budget/apple-cake-0
