Lollo Rosso Lettuce Recipe

This type of lettuce is a fancy lettuce with tight curly leaves

Texture – Slightly bitter

Taste – Tender

Recipe – Lollo Rosso & Tomato Salad

1 cup Farro
1 cup Heirloom Cherry Tomatoes, cut in half
2 heads Lollo Rosso Lettuce, cleaned and roughly torn
1 bunch Parsley, leaves picked
1 Fennel Bulb, thinly shaved
1 Lemon
1 Shallot, minced
3 Tbsps Sunflower Seeds, toasted
1 Tbsp Honey
50g Pecorino Romano Cheese, grated
2 tbsp Olive oil

1. Boil the farro in salted water for 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water. Set aside as you continue cooking.
2. In a small bowl, whisk together the honey with shallot, juice of lemon, salt & pepper. Slowly drizzle in olive oil to make an emulsion.
3. In a large bowl, toss all the vegetables, cooked farro, and sunflower seeds together. Drizzle some of the dressing and toss well. Finish off with the cheese and some extra dressing if needed