For a long time, the Fanzos and Italians find leaf lettuces in their markets that carry color in addition to the classic green. Later, we also have the red-brown varieties such as Lollo Rossa also known as Lola Ros, or Ricchi. This leaf lettuce cannot deny its relationship to the curly endive, but it shows off with dark red leaf tips. As an outdoor salad it comes mainly from Italy, but also German growers like to confess to the color in the meantime. It has a slightly tart taste and therefore tolerates well a vinaigrette of sour whipped cream or crème fraîche and good cold-pressed olive oil.
After washing, do not cut the leaves, but pluck them into pieces to preserve the attractive exterior of the leaf parts.
Lollo Rossa With Herb Cream
Mix the prepared leaf salad with finely sliced radishes, if you like. Stir a sauce of mustard, sour whipped cream or crème fraîche, juice of one lemon, salt + pepper and stir in the chopped kitchen herbs. Pour over the lettuce and gently fold in only at the table.
Lollo Rossa With Garlic Salad Sauce
Stir through red wine vinegar with salt and pepper, mix in hot mustard and crushed garlic clove. Gradually whisk in fine extra virgin olive oil to create a creamy dressing. Pour over prepared lettuce and stir in.
Lollo Rossa With Bacon Sauce