• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Vegetables » Leafy Vegetables » Lettuce » Lollo Rosso Lettuce

Lollo Rosso Lettuce

Lollo Rosso is a loose leaf lettuce, with a bit more bitterness than other lettuces, but without the full bitter tang of frisée lettuce, chicory or endive.

It has soft, ruffled leaves that are a medium-green colour with deep purpley-red tinges on the frilly edges.

Lollo Rosso grows 6 to 8 inches wide (15cm to 20 cm), and tolerates heat well without bolting. It is a “cut and come again” lettuce: you can harvest some of the plant and it will regrow. It takes 55 days from seed to maturity.

Cooking Tips

Lollo Rosso can add some of the redness of radicchio without the expense or bitterness.

Equivalents

1 pound lettuce = 450g = approx 6 cups torn

8 oz lettuce = 225g = approx 3 cups torn
2 oz shredded lettuce = 50g = 1 cup
8 oz shredded lettuce = 200g = 4 cups

Language Notes

You will also see it spelt “Lolla Rossa.”

Other names

AKA: Red Lollo

This page first published: Dec 17, 2003 · Updated: Jun 4, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2022· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Lettuce

Primary Sidebar

Search

    Today is

  • Tapioca Day
    Tapioca pudding
  • Cakes and Ale Day

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.