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Drawing from an acclaimed NYC eatery, the groundbreaking technique turns typically wasted outer lettuce greens into a velvety herbaceous emulsion. It’s a brilliant way to reduce leftovers while creating a condiment delicious and adaptable.

Why Repurpose External Salad Leaves?

Those external leaves serve as nature’s protective packaging, guarding the delicate inner lettuce. Although composting produce trimmings is one fundamental sustainable practice, finding new applications for these parts is additionally impactful. Converting excess food into fertile soil avoids dump accumulation, where it may emit methane, which is a powerful climate issue.

This is rather radical when you consider over it: produce decomposes and becomes the ideal soil to nourish more plants, thus completing the loop and respecting nature’s process of life.

Yet, given over thirty percent extra food being made than needed, using valuable resources wisely is crucial. Reducing leftovers not only saves money but also supports a increasingly sustainable way of living.

This Herb-Infused “Mayonnaise” Method

This adaptable recipe works with whatever type of lettuce and nuts. Through incorporating a whole egg, one avoid any need to use up the leftover white. The result is a creamy, nutty dressing that works perfectly with greens, grilled vegetables, grilled chicken, noodles, or grains.

Serves two

To Make the Green Emulsion (Makes about 200g)

• 100 grams butter
• 50g external lettuce leaves of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g peeled roasted nuts – white seeds like pine nuts help maintain the vivid color, though whatever seeds can do
• 1 medium whole egg

To Make the Salad

• Two romaine or butter lettuces, halved longwise
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, to taste
• 1 small handful soft herbs (such as chives), sprigs picked whole, stalks thinly minced

Instructions

Begin by preparing the mayonnaise. Melt the butter in a small saucepan, add the outer salad greens, place a lid and wilt for approximately a minute, stirring a couple times, until they’ve softened. Pour this mixture into a container of an immersion blender, include the nuts and whole egg, then blend until creamy. As necessary, incorporate extra seeds to get the mayonnaise-like consistency. Keep in an sealed jar in the fridge for up to 3 days.

To assemble the salad, sprinkle each lettuce portion with oil and acid, then salt liberally. Coat with one tight pattern of the herb mayonnaise, then scatter with the herbs. Place on two dishes and enjoy immediately.