This frisee from the Murcia region of Spain boasts pronounced blanching which means more overall tenderness. It arrives with an opened, flattened form and succulent, feathery leaves that range from ivory to yellow to bright green. Spanish frisee is a little sweeter and softer than the more bitter domestic variety. The heads are also looser and break up into tender sections that stand up well when bathed in vinaigrettes. Frisee is meant to be served raw in salads but can also be wilted or quickly sauteed to mellow any bitterness.