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Drawing from a popular NYC restaurant, the creative technique converts usually thrown-out external salad leaves into a smooth green emulsion. It’s a smart way to reduce leftovers while creating a condiment flavorful and versatile.

Why Repurpose External Lettuce Leaves?

These external greens serve as nature’s protective packaging, shielding the tender inner leaves. Although composting produce scraps is a basic sustainable habit, finding new uses for these parts is additionally impactful. Converting surplus food into rich compost avoids dump buildup, where it may release greenhouse gases, which is a potent climate issue.

This is quite innovative when you consider over it: food rots and becomes that ideal growing medium to nourish further crops, thus completing the cycle and respecting nature’s process of growth.

Yet, with over thirty percent surplus produce being produced than needed, consuming valuable ingredients efficiently becomes crucial. Reducing leftovers not only conserves money but also supports a more sustainable lifestyle.

This Herb-Infused Emulsion Recipe

This adaptable recipe works with whatever variety of lettuce and seeds. Through incorporating one entire egg, you avoid any need to use up an extra white. The result is an creamy, nutty dressing that works beautifully with salads, grilled vegetables, seared chicken, noodles, or rice.

Serves two

For the Green “Mayonnaise” (Makes about 200 grams)

• 100 grams unsalted butter
• 50 grams external lettuce leaves from 2 romaine or butter lettuce, washed and dried
• 20 grams peeled salted nuts – light-colored seeds like blanched almonds assist keep the vivid green, though whatever nuts will do
• 1 medium whole egg

For the Side

• Two romaine or butter lettuces, halved lengthways
• Cold-pressed oil, to taste
• Lemon juice or white-wine vinegar, as desired
• One generous bunch fresh greens (such as chives), leaves left intact, stems finely chopped

Steps

First preparing the emulsion. Melt the fat in one medium saucepan, toss in the outer salad leaves, place a lid and cook for approximately a minute, stirring once or twice, until they’ve wilted. Pour this contents into the jug of an stick blender, add the nuts and whole egg, then blend until creamy. As necessary, add more nuts to get a mayonnaise-like texture. Keep in a sealed container in the refrigerator for up to three days.

To assemble the salad, drizzle each gem half with olive oil and lemon juice, then salt liberally. Dress with a zigzag pattern of the herb emulsion, then top with the herbs. Place on two dishes and enjoy right away.