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Drawing from a well-known New York eatery, the groundbreaking technique turns usually thrown-out outer lettuce greens into a smooth herbaceous emulsion. This is a smart way to cut down on leftovers while creating something flavorful and versatile.

Why Use Outer Lettuce Leaves?

Those outer greens are nature’s protective packaging, guarding the tender inside lettuce. While composting produce scraps is one basic zero-waste practice, finding creative uses for them is additionally beneficial. Turning surplus ingredients into rich compost avoids dump buildup, where it can emit greenhouse gases, which is a potent climate concern.

It’s quite radical when you think about it: produce decomposes and transforms into that perfect growing medium to nourish further crops, thus completing this loop and respecting the cycle of life.

However, given over 30% surplus food getting produced than needed, using valuable resources efficiently is essential. Minimizing leftovers not only saves money but also supports the more eco-friendly lifestyle.

The Herb-Infused Emulsion Recipe

This adaptable formula functions with any type of salad greens and seeds. Through incorporating a whole egg, one eliminate the hassle to repurpose the extra egg white. The result is an creamy, rich dressing that works perfectly with salads, roasted vegetables, seared chicken, noodles, or grains.

Serves two

For the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g butter
• 50g external salad greens from two little gems, washed and dried
• 20g shelled salted nuts – white seeds like pine nuts help keep a vivid color, but any seeds can do
• 1 small entire egg

For the Salad

• 2 romaine or butter lettuces, split lengthways
• Extra-virgin olive oil, to taste
• Fresh lime juice or apple cider vinegar, to taste
• One generous handful fresh greens (such as parsley), leaves left whole, stems thinly minced

Instructions

First preparing the emulsion. Melt the fat in one medium pot, toss in the external lettuce leaves, place a lid and wilt for about 60 seconds, mixing once or twice, until they have softened. Transfer this contents into the container of a stick processor, add the pistachios and whole egg, then blend until creamy. As necessary, incorporate more seeds to achieve a thick consistency. Store in a sealed jar in the fridge for up to 3 days.

To prepare the dish, drizzle each lettuce half with oil and lemon juice, then salt generously. Dress with a tight pattern of the herb mayonnaise, then top with the herbs. Arrange on two plates and enjoy right away.