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Drawing from a popular New York restaurant, this innovative technique converts often-discarded external lettuce leaves into a velvety green emulsion. This is an smart way to minimize kitchen waste while creating a condiment delicious and versatile.

Why Use Outer Lettuce Greens?

Those external leaves are the plant’s protective wrapping, shielding the delicate inner lettuce. While composting vegetable trimmings is one basic sustainable practice, finding new applications for these parts is additionally impactful. Converting excess ingredients into fertile soil prevents dump buildup, where it can emit greenhouse gases, a potent climate issue.

It’s rather innovative when you consider over it: food decomposes and becomes that ideal soil to nourish further plants, thus closing this loop and honoring the process of growth.

However, given more than 30% surplus produce getting made than needed, using precious ingredients wisely becomes crucial. Reducing leftovers not only saves money but also supports a increasingly eco-friendly lifestyle.

The Herb-Infused “Mayonnaise” Recipe

The versatile recipe works with any type of lettuce and nuts. Through using one entire egg, one eliminate any need to repurpose an leftover white. The outcome is a creamy, nutty dressing that pairs perfectly with salads, grilled veggies, grilled chicken, noodles, or grains.

Serves two

For the Herb Emulsion (Makes about 200 grams)

• 100 grams butter
• 50 grams outer lettuce leaves of 2 little gems, washed and dried
• 20g peeled salted nuts – light-colored seeds like pine nuts help keep a bright color, but any nuts can do
• 1 small whole egg

For the Salad

• 2 romaine or butter heads, split longwise
• Extra-virgin olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One generous bunch fresh greens (such as dill), leaves picked whole, stems finely chopped

Instructions

Begin by making the mayonnaise. Heat the fat in a small pot, add the external salad leaves, place a lid and wilt for about 60 seconds, stirring a couple times, until they’ve wilted. Transfer the mixture into the jug of a stick blender, add the pistachios and whole egg, then blend till creamy. If needed, add more nuts to achieve a thick texture. Store in an airtight jar in the fridge for as long as three days.

For assemble the salad, sprinkle each lettuce portion with olive oil and lemon juice, then salt generously. Dress with a zigzag pattern of the herb emulsion, then scatter with the herbs. Arrange on two dishes and serve immediately.