Lollo Rosso
Lollo Rosso is a frilly, red-tinged lettuce known for its crisp texture and mildly bitter flavor. A popular choice in salads, it adds both color and crunch to healthy dishes.
Key Features:
Nutrition: Contains vitamin A, vitamin K, folate, and antioxidants like beta-carotene. Low in calories and high in water and fiber.
Antioxidants: Rich in anthocyanins (responsible for the red color), which help fight inflammation and oxidative stress.
Health Benefits: Supports eye and bone health, aids digestion, and helps hydrate the body while providing a colorful, nutrient-rich salad base.
Cooking: Best consumed raw in salads or wraps. Its color and texture also make it suitable for decorative garnishing.
Seasonality: Available year-round, with peak freshness in cooler months like early spring and autumn.
Uses:
Culinary: Common in mixed green salads, gourmet dishes, and sandwich toppings. Pairs well with vinaigrettes, fruits, and nuts.
Health: Frequently used in low-calorie diets, detox salads, and hydration-friendly meals.
Varieties:
Lollo Rosso: Red-tipped, deeply frilled leaves with slightly bitter flavor.
Lollo Bionda: The green version of Lollo with a milder taste.
Baby Lollo Rosso: Smaller, more tender leaves ideal for delicate salad mixes.
Storage:
Refrigeration: Store unwashed in a breathable or perforated bag in the fridge. Best consumed within 3–5 days for crispness.
Freezing: Not recommended, as freezing ruins its delicate texture.
Sustainability:
Lollo Rosso grows quickly with minimal input and can be harvested multiple times. Often cultivated organically or in low-impact farming systems, it’s a sustainable leafy green.
