Lollo Rosso Lettuce
Inventory, head : 0
This item was last sold on : 11/19/23
Lollo Rosso lettuce is small to medium in size, averaging 15-20 centimeters in diameter, and grows in a tightly compact, rosette shape. The frilly and curled, fan-shaped leaves are light green in the center and transition to a deep red-maroon around the edges. Connected at a central base, the leaves do not form a head and are made up of single branches. Lollo Rosso lettuce is tender, crisp, and chewy with a sweet, slightly bitter, and nutty flavor.
Lollo Rosso lettuce is available year-round.
Lollo Rosso lettuce, botanically classified as Lactuca sativa, is an annual, Italian, red loose-leaf variety that is a member of the Asteraceae family. Also known as Lollo Rossa, Lolla Rosso, and Continental Red, Lollo Rosso lettuce is a cut-and-come-again lettuce which means the outer leaves can be harvested and the plant will continue to grow more leaves throughout the season. It is also grown as a baby leaf variety to include in many salad mixes and is a popular variety to grow in home gardens for its resistance to extreme temperatures. Favored for its texture, color, and curly edges, Lollo Rosso lettuce is most commonly used fresh in salads.
Lollo Rosso lettuce contains vitamins A and C, folate, fiber, antioxidants, and iron.
Lollo Rosso lettuce is best suited for raw applications as its bright color, curly texture, and mild taste is showcased when fresh. The leaves are most popularly added to salads with other greens as the curly leaves increase the surface area and have the ability to catch and hold salad dressing. The leaves can also be used as a garnish, layered in sandwiches, torn and sprinkled over soups, or served as a bed for cooked meat. Lollo Rosso lettuce pairs well with radish, carrots, cherry tomatoes, watercress, frisee lettuce, parsley, pears, pomegranate seeds, garlic, onions, fennel, shallots, poultry, sunflower seeds, gorgonzola cheese, olive oil, balsamic, and champagne vinegar. The leaves will keep up to four days when stored in the crisper drawer of the refrigerator.
Lollo Rosso lettuce was believed to be first cultivated by the Egyptians and was considered to be an aphrodisiac and a medicinal remedy. The leaves and sap would be made into a concoction with juniper berries, beef, and frankincense to help reduce symptoms of stomach aches. Today Lollo Rosso lettuce has remained a popular specialty lettuce and was awarded the RHS Garden of Merit award in 1993, recognized for its color, taste, texture, and ease of growth.
Lollo Rosso is believed to have been developed from the wild species, Lactuca seriola, that is native to Europe, North Africa, and Asia. The exact origins are unknown, but the variety is thought to have been grown in Italy and was first cultivated by the Ancient Egyptians. Today Lollo Rosso can be found in online seed catalogs and at farmers markets and specialty grocers in North America, Africa, Europe, and Asia.
Recipes that include Lollo Rosso Lettuce. One is easiest, three is harder.
|Essex Girl Cooks Healthy||Lollo Rosso Salad|
|Amy Glaze's Pommes D'amour||Lollo Rosso Asian Pear Salad with Persian Lime Pomegranate Vinaigrette|