Without wasting your time, here we will briefly introduce you to what lies behind the name Lollo Rosso.
Essence of Lollo Rosso
Behind the eccentric name Lollo Rosso actually hides the so-called in our country curly red lettuce. Its leaves begin to grow colored a delicate pale green color, but eventually take on a brick color finish. It is grown year-round in Italy, but if you have a yard or conservatory, you can easily grow it at home.
Benefits of Lollo Rosso
Like all other salad greens, Lollo Rosso is a natural antioxidant. Like onions, it is also rich in quercetin, a substance that naturally strengthens your immune system and is recommended for asthma and allergies.
In a study, it appears that the combination of quercetin with vitamin C has a beneficial effect on people suffering from periodontal disease. And last but not least - the consumption of Lollo Rosso in combination with foods rich in vitamin C reduces the risk of diabetes, cardiovascular diseases and even cancer.
Lollo Rosso Uses
Lolo Rosso is used for the preparation of all kinds of green salads, but due to its slightly bitter taste, it is rather used as an additive. It is interesting to mention that salads prepared with Lollo Rosso go well with any kind of fruit, which, on the one hand, would soften the mentioned slightly bitter taste and, on the other hand, would give a more exotic and fresh texture to the salad.
So for example you can make iceberg salad, Lollo Rosso and blueberries. A very suitable combination is iceberg, Lolo Rosso and dressing made of olive oil, cream, crumbled white cheese and a little mustard. Combine all the ingredients for the dressing, mix it with the salad and serve with croutons.
You can use Lollo Rosso to decorate sandwiches or as a canapé for various side dishes or meat.
It is important to know that, like other types of green salads, Lollo Rosso must be washed before consumption (best with the help of a vegetable centrifuge) and served chilled so that it can be enjoyed crunchy.
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