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Drawing from a well-known NYC restaurant, the groundbreaking method transforms typically wasted outer salad greens into a smooth herbaceous emulsion. This is an brilliant way to minimize kitchen waste while creating a condiment delicious and flexible.

Why Use Outer Lettuce Leaves?

These outer leaves are nature’s natural wrapping, guarding the tender inner leaves. While recycling produce trimmings is a basic zero-waste habit, finding new applications for them is additionally impactful. Converting excess ingredients into rich compost prevents dump buildup, where it can release methane, which is a potent climate concern.

It’s rather radical if you consider about it: produce rots and becomes that perfect soil to feed further plants, thereby closing the loop and respecting the cycle of life.

However, given over 30% surplus produce being made compared to needed, consuming valuable ingredients wisely is essential. Reducing waste not only conserves money but also promotes a more eco-friendly lifestyle.

This Green Emulsion Recipe

This versatile formula functions with whatever variety of lettuce and nuts. By using one whole egg, one avoid the need to repurpose an extra white. The outcome is an creamy, nutty sauce that works perfectly with salads, roasted veggies, seared poultry, noodles, or rice.

Serves 2

For the Herb “Mayonnaise” (Makes approximately 200g)

• 100g unsalted butter
• 50g external lettuce leaves from 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams shelled roasted nuts – white seeds such as cashews help keep a bright green, but any nuts can do
• One small whole egg

To Make the Salad

• 2 little gem lettuces, halved lengthways
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• One small bunch soft herbs (such as chives), sprigs left whole, stalks thinly minced

Instructions

First preparing the emulsion. Heat the butter in one medium pot, toss in the external salad leaves, place a lid and cook for approximately a minute, stirring once or twice, till they have wilted. Pour the contents into a container of a stick processor, add the nuts and egg, then blend till smooth. As necessary, incorporate more seeds to achieve the thick texture. Keep in a airtight jar in the refrigerator for up to three days.

For prepare the salad, drizzle each lettuce half with olive oil and lemon juice, then season generously. Coat with one zigzag pattern of the green emulsion, then scatter with the greens. Place on two plates and serve immediately.