Single Packet of 400 Seeds
Who says Italian food must include pasta? With Lollo Rosso (Lactuca sativa) lettuce, you can have healthy, colorful, and delicious Italian fare in your salad. Not only does it make your salad beautiful, Lollo Rosso provides Vitamins A and C, folate, and iron. According to University of Glasgow scientists, it also has 100 times the antioxidants as common lettuce. In addition, the quercetin in Lollo Rosso leaves act as a natural antihistamine to relieve allergy and asthma symptoms.
Lollo Rosso Plant Characteristics
Lollo Rosso, also known as Lollo Rossa, falls into the loose-leaf variety of lettuce. It has very curly, fan-shaped leaves with bright magenta edges. As the leaves grow to their 5- to 8-inch length, they form a compact rosette. This lettuce has a slightly bitter and nutty flavor, making it the perfect balance for sweeter lettuces or dressings.
Lollo Rosso prefers cooler temperatures of 60 degrees to 65 degrees, and it matures in about 60 days, although you can pick the younger, tender leaves when they reach about 3 inches in length. Be sure to pick the entire outer layer, and your lettuce will continue to grow and produce more leaves for your salads.
Uses for Lollo Rosso
Besides the obvious use in mixed greens salads, this lettuce makes a beautiful bed for presentation of meats and other dishes, as well as a colorful, edible garnish. For a quick appetizer, serve it with chunks of French or Italian bread and a dip of seasoned olive oil and balsamic vinegar.
For a salad that Is sure to impress, toss torn Lollo Rosso leaves in a vinaigrette made of 3 tablespoons of pomegranate juice, 2 tablespoons of champagne vinegar, 4 tablespoons of Persian lime olive oil, and 2 tablespoons of extra-virgin olive oil. (If you can't find the lime oil, substitute 3 tablespoons more of extra-virgin olive oil and 1 tablespoon of lime juice.) Slice an Asian pear and toss it with frisée lettuce and a little salt, olive oil, and champagne vinegar. Plate the Lollo Rosso and top it with the pear mixture. Sprinkle the salad with a few pomegranate seeds and garnish the plate with a drizzle of the pomegranate vinaigrette.