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Modeled after a popular NYC eatery, this innovative technique transforms typically wasted outer lettuce greens into a smooth herbaceous emulsion. This is a brilliant way to cut down on kitchen waste while creating a condiment tasty and versatile.

The Reason Repurpose External Lettuce Greens?

These external leaves serve as the plant’s protective wrapping, shielding the tender inside lettuce. While composting produce scraps is one fundamental sustainable practice, finding new uses for them is additionally impactful. Turning excess food into rich soil prevents landfill accumulation, where it can release methane, a powerful climate issue.

This is rather innovative if you consider about it: produce decomposes and transforms into that ideal soil to nourish further plants, thereby completing the cycle and respecting the cycle of life.

However, given more than 30% surplus produce being made than needed, using valuable ingredients efficiently is essential. Minimizing waste not only conserves money but also promotes the more sustainable way of living.

The Green Emulsion Recipe

This versatile recipe works with whatever variety of lettuce and nuts. By incorporating a entire egg, you avoid any need to use up an extra white. The outcome is an smooth, rich sauce that pairs beautifully with greens, roasted vegetables, grilled chicken, noodles, or grains.

Yields 2

To Make the Herb “Mayonnaise” (Makes approximately 200g)

• 100g unsalted butter
• 50g external salad greens of two little gems, washed and dried
• 20 grams shelled salted nuts – light-colored seeds like cashews assist maintain a bright color, but any seeds can do
• 1 medium entire egg

To Make the Salad

• 2 romaine or butter heads, split longwise
• Cold-pressed olive oil, to taste
• Fresh lime juice or apple cider vinegar, as desired
• 1 generous bunch soft herbs (such as chives), sprigs left whole, stems thinly minced

Steps

First making the mayonnaise. Heat the fat in one medium pot, add the outer lettuce leaves, cover and cook for approximately a minute, mixing a couple times, until they’ve wilted. Transfer this contents into the jug of an stick processor, include the nuts and egg, then blend until creamy. As necessary, add extra seeds to get the thick consistency. Store in an sealed container in the refrigerator for as long as 3 days.

For assemble the salad, drizzle each gem half with olive oil and acid, then season liberally. Dress with a tight pattern of the herb mayonnaise, then scatter with the greens. Arrange on 2 dishes and enjoy right away.