Lollo rosso and Lollo bionda are very attrictiv as garnish beacuse of their decorative appearance.
Lollo rosso has got a huge distinctive design. It exhibit an artful play of colors, with the strongly curled leaf margin, from an intensive red at the top to a lushly green at the bottom.
Lollo bionta hast got different shades, from blonde to dark green.

How to prepare

The leaves is formed very closely, so it’s the best way to slice the head in the middle, if you want to have not that much salad. The other way is to remove the outer leaves an cut off the stalk.

Buyer's and storage guide

The leaves is formed very closely, so it’s the best way to slice the head in the middle, if you want to have not that much salad. The other way is to remove the outer leaves an cut off the stalk.
Selection and storage
The taste between Lollo rosso and bionda mostly is a little bit different. Some of the consumers think the red type is much bitter than the green one. There are also new varieties, like the Cavernet RZ from Rijk Zwaan, which got a less bitter tasting.
In Supermarket take Salads with strong leaves, they shouldn’t feel dry or withered.
Eating the Lollo fresh ist he best. Otherwise you can keep it up to three days in a water free, open plastic bag.

Serving

Lollo is the perfect garnish, so you can use the leaves as decoration or as “shall“ for Dips.

 

Substances

vitamin A (provitamin beta-carotene),

vitamin B1,

vitamin B2,

vitamin C,

vitamin E,

sodium,

iron,

phenolic acids and flavonoids (polyphenol),

folic acid

 

Recipes

Kerry's Spring Garden Salad

Mexican recipe, and no meat?