John Myers
The red lollo is one of the pick-lettuces. It has strongly curled leaves that are connected in a rosette-like manner and are mostly green at the bottom and dark red at the tips. They always grow back when harvested individually.
Origin
The home of Lollo Rosso is Italy. Today, however, it is also cultivated in France, the Netherlands and here in Germany.
Season
Lollo Rosso can be harvested from May to December. However, thanks to imports from Italy, France and the Netherlands, it is available all year round.
Taste
Lollo Rosso tastes fresh and crisp, slightly nutty and mild to tart.
Use
The crunchy Lollo Rosso is usually prepared raw as a fresh salad. It is often combined with other leaf salads. Spicy salad dressings go particularly well with its mild and fresh taste. The curled leaves are also excellent for decorating cold dishes.
Storage
Lollo Rosso is best kept in the vegetable compartment of the refrigerator and should not be stored too damp. It will keep like this for up to three days. When shopping, make sure the leaves are firm to the touch.
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