Seasons/Availability
Lollo Rosso lettuce is available year-round.
Current Facts
Lollo Rosso is considered a Batavian type of lettuce, and its full name is Lactuca sativa var. longifolia. It is native to Italy, where it is also known as red curly endive or Laguna Rossa. The name lollo rosso derives from the Italian words for “red,” rosso, and “curly,” lollo.
Nutritional Value
Lollo Rosso has an excellent source of many vitamins such as Vitamin A, Vitamin C, calcium, iron and potassium. Its leaves are also high in antioxidants that can help protect against cell damage from free radicals. In addition, the leaves contain dietary fiber which aids digestion and keeps you feeling full longer.
Applications
Lollo Rosso can be used in salads, sandwiches, wraps and other recipes. It is also an excellent addition to an antipasto platter or used as a garnish for soups and stews. The leaves are delicate and should be handled carefully when preparing them for cooking or eating raw. Lollo Rosso can also be cooked lightly in sautés or stir-fries. Its slightly bitter taste pairs well with light vinaigrettes or creamy dressings such as caesar dressing.
The leaves of the Lollo Rosso lettuce, though tender, provide a wonderful crunchy texture that makes it ideal for adding structure and flavor to salads, tacos, sandwiches, wraps, and other recipes. The leaves can also be cooked lightly in sautés or stir-fries for a delicious side dish. It is also an excellent addition to an antipasto platter or used as a garnish for soups and stews.
Lollo Rosso pairs well with many ingredients including fruits and vegetables such as tomatoes, cucumbers, oranges, apples, pears, strawberries, blueberries, spinach, mushrooms and peppers. It also works great with feta cheese, smoked salmon or ham and nuts such as walnuts or pumpkin seeds. Additionally it goes well with proteins such as chicken, shrimp of beef as well herbs like basil oregano and dill. Dressings that pair nicely include oil and vinegar, light vinaigrettes, caesar and creamy dressings.
