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Modeled after an acclaimed NYC restaurant, the creative method transforms often-discarded outer lettuce leaves into an smooth green “mayonnaise”. This is an ingenious way to minimize kitchen waste while making a condiment flavorful and flexible.

Why Use Outer Salad Greens?

These outer greens serve as the plant’s protective wrapping, shielding the delicate inside leaves. Although composting produce scraps is a fundamental sustainable habit, discovering creative uses for them is additionally impactful. Converting surplus ingredients into fertile soil prevents landfill buildup, where they can release greenhouse gases, a potent climate concern.

This is rather radical when you consider about it: food decomposes and becomes the ideal growing medium to feed further crops, thus closing this cycle and respecting the cycle of growth.

However, with over 30% surplus produce getting made than needed, using valuable resources efficiently is essential. Reducing leftovers not only conserves money but also supports a more eco-friendly way of living.

This Herb-Infused Emulsion Recipe

The adaptable formula works with any variety of lettuce and nuts. Through using a entire egg, one eliminate any need to use up the extra white. The outcome is an smooth, rich dressing that works perfectly with salads, grilled veggies, seared poultry, pasta, or grains.

Serves two

To Make the Herb Emulsion (Yields approximately 200 grams)

• 100 grams butter
• 50 grams external lettuce greens from 2 romaine or butter lettuce, washed and dried
• 20 grams shelled roasted nuts – white nuts such as pine nuts assist keep a bright color, though any nuts can do
• One medium entire egg

For the Salad

• 2 little gem lettuces, halved longwise
• Cold-pressed oil, as needed
• Lemon juice or white-wine vinegar, to taste
• One small bunch soft herbs (such as parsley), leaves left intact, stalks finely minced

Steps

First making the emulsion. Melt the butter in a small pot, add the outer lettuce leaves, place a lid and wilt for about 60 seconds, mixing once or twice, till they have softened. Pour this contents into a container of a immersion processor, add the nuts and whole egg, then blend till creamy. If needed, incorporate extra nuts to get a thick consistency. Keep in an sealed container in the fridge for up to three days.

To prepare the dish, drizzle each lettuce portion with oil and acid, then season generously. Coat with a tight drizzle of the herb emulsion, then top with the herbs. Place on two plates and enjoy immediately.