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Inspired by an acclaimed New York eatery, this groundbreaking technique converts usually thrown-out outer salad greens into an smooth herbaceous emulsion. This is a brilliant way to minimize food waste while creating a condiment tasty and flexible.

Why Repurpose External Lettuce Leaves?

These external greens serve as nature’s protective packaging, guarding the tender inside lettuce. Although composting produce trimmings is one fundamental sustainable practice, finding new uses for them is even more impactful. Converting excess ingredients into rich soil avoids landfill buildup, where it may emit greenhouse gases, a powerful climate issue.

This is rather innovative when you consider over it: produce decomposes and becomes the ideal soil to nourish more crops, thereby completing this loop and respecting nature’s cycle of life.

However, with more than 30% surplus food getting produced than required, consuming valuable resources efficiently is essential. Reducing leftovers not only saves money but also supports a more eco-friendly lifestyle.

This Herb-Infused Emulsion Recipe

This versatile recipe works with any type of lettuce and nuts. Through incorporating one entire egg, one avoid the need to use up the extra white. This result is a smooth, rich dressing that works perfectly with greens, grilled vegetables, seared poultry, pasta, or grains.

Yields two

To Make the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g butter
• 50 grams outer salad leaves of 2 little gems, washed and dried
• 20g shelled salted pistachios – light-colored seeds such as blanched almonds help keep a vivid color, though whatever seeds will work
• One small whole egg

For the Side

• 2 little gem heads, halved longwise
• Cold-pressed oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 small handful fresh greens (such as chives), leaves left intact, stalks thinly minced

Steps

First preparing the emulsion. Heat the fat in a small pot, add the external lettuce leaves, place a lid and wilt for about a minute, stirring once or twice, until they have wilted. Transfer this mixture into a container of an immersion processor, include the pistachios and egg, then blend till smooth. If needed, add extra seeds to achieve the thick texture. Store in an sealed container in the fridge for up to 3 days.

For assemble the dish, drizzle each lettuce portion with oil and lemon juice, then salt generously. Coat with one zigzag pattern of the herb mayonnaise, then scatter with the greens. Arrange on 2 dishes and serve right away.