Lollo Rosso is a classic Italian lettuce, well known for its jazzy loose-leaf looks and its bold, slightly bitter, nutty flavour. Read on to find out how you can conjure up a delicious Lollo Rosso salad, and to discover just how nutritious this violet-burgundy crowned lettuce really is.
Healthy head-turner and great mixer
Looking for something decorative to brighten up your cold buffet or a tasty, textured addition to your salad bowl? Then look no further: the eye-catching Lollo Rosso packs plenty of personality all round! With texture, flavour and colour Lollo Rosso is no wallflower and you don’t have to worry about calories because Lollo Rosso is 92% water! Its remaining 8% is full of goodness, providing vitamins A and C, potassium and iron. In addition, the raucous red leaves contain a good amount of anthocyanins, which are believed to have wide-ranging health benefits, protecting cellular function and the blood vessels, and acting as natural anti-inflammatories.
So, in what dishes does Lollo Rosso work particularly well? Crisp and semi-succulent, it’s perfect in combination with other types of salad leaf, and its crimped leaves cope well with heavier dressings – so, lavish on the dressing if your salad allows. In restaurants, you will often see Lollo Rosso decorating dishes, and garnishing soups and sandwiches. In case you’re in need of a little inspiration, we have put together a recipe that you can easily try at home – so why not roll up your sleeves and give it a go?
Recipe suggestion: Lollo Rosso with pear and Gorgonzola
Ingredients for 4 servings
- 1 head Lollo Rosso
- 8 pear halves
- 4 tsp lemon juice
- 150 g mushrooms
- 2 tbsp wine vinegar
- 2 tbsp oil
- 300 g Gorgonzola
- 150 g whipped cream
- Salt, Pepper, Sugar
Preparation is simple:
Step 1: Wash the Lollo Rosso and cut into bite-size chunks. Drain well. Wash, core, peel, and halve the pears. Set aside 4 halves and dice the remaining pear into small cubes, sprinkling with 2 tsp of lemon juice.
Step 2: Clean the mushrooms by wiping them with kitchen paper. Slice them and sprinkle over the remaining 2tsp of lemon Juice.
Step 3: Prepare a salad dressing by combining the wine vinegar and oil, and season it with salt, pepper and a pinch of sugar, according to taste. Set aside. Cut 200 g of the Gorgonzola into small pieces, and stir them into the whipped cream to make a creamy sauce. Season with salt and pepper. Dice the remaining 100 g of cheese into small cubes and use to fill the 4 pear halves.
Step 4: Arrange the Lollo Rosso on a plate and sprinkle over the diced pear and sliced mushrooms. First drizzle over the dressing and then the Gorgonzola-cream sauce. Finish by placing the cheese-filled pear halves on top and season with pepper to taste.
Step 5: To complement this delicious salad we recommend a good dry red wine.
Good luck with your culinary adventures and Bon Appétit!
Keeping your Lollo Rosso fresh for longer…
When you buy Lollo Rosso make sure that it’s as fresh as possible – look out for crisp leaves and edges that are not withered. After purchase, it will keep for much longer if you store it in a refrigerator and, if you do so, you will still be able to enjoy it a few days later (and even longer if it is stored in a Liebherr BioFresh compartment).
Have we been able to convince you that it’s worth giving Lollo Rosso a try? Please let us know what you thought of our recipe or tell us about your own Lollo Rosso recipes. Use the comment function below this post or start/join in discussions with us on Facebook.
