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Inspired by an acclaimed New York eatery, this creative technique transforms typically wasted external lettuce greens into an smooth green “mayonnaise”. This is a brilliant way to reduce kitchen waste while producing something tasty and flexible.

Why Use Outer Salad Leaves?

These outer leaves are nature’s natural packaging, shielding the delicate inside leaves. Although composting vegetable trimmings is one basic sustainable habit, discovering new applications for them is additionally beneficial. Turning surplus food into rich compost prevents landfill buildup, where they may release greenhouse gases, a potent climate issue.

It’s quite innovative when you consider about it: food decomposes and transforms into that perfect growing medium to nourish further crops, thus closing this loop and respecting the process of life.

Yet, with more than 30% extra produce being produced compared to needed, using precious resources wisely becomes essential. Minimizing leftovers not only saves money but also promotes the increasingly eco-friendly lifestyle.

The Herb-Infused Emulsion Recipe

This versatile formula functions with whatever variety of lettuce and nuts. Through using one entire egg, you avoid any need to repurpose an leftover white. The outcome is an creamy, rich sauce that works beautifully with greens, roasted veggies, grilled chicken, pasta, or grains.

Yields 2

To Make the Green Emulsion (Makes about 200g)

• 100g butter
• 50g external salad greens of 2 little gems, washed and dried
• 20 grams peeled roasted nuts – light-colored nuts like cashews help keep the bright color, but any seeds will work
• 1 small entire egg

For the Salad

• 2 little gem lettuces, split longwise
• Extra-virgin oil, as needed
• Fresh lime juice or white-wine vinegar, as desired
• 1 generous bunch soft herbs (like dill), leaves picked intact, stems thinly chopped

Steps

Begin by making the emulsion. Heat the butter in one medium pot, toss in the external lettuce leaves, cover and cook for approximately 60 seconds, stirring once or twice, until they have wilted. Transfer this mixture into the container of a stick processor, add the nuts and egg, then blend until smooth. As necessary, add extra nuts to achieve a thick consistency. Keep in an sealed container in the fridge for up to 3 days.

To assemble the salad, drizzle each lettuce half with oil and lemon juice, then season generously. Dress with a tight pattern of the green emulsion, then top with the herbs. Place on 2 dishes and enjoy immediately.