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Drawing from a well-known NYC restaurant, the groundbreaking method turns typically wasted outer lettuce leaves into an luxurious herbaceous “mayonnaise”. This is an ingenious way to cut down on food waste while creating a condiment tasty and adaptable.

The Reason Repurpose External Salad Leaves?

These external greens are the plant’s natural packaging, shielding the delicate inside lettuce. While recycling produce trimmings is a fundamental zero-waste habit, finding creative uses for these parts is additionally impactful. Converting surplus ingredients into rich compost avoids dump buildup, where it may release methane, a potent environmental concern.

It’s rather radical when you consider about it: food decomposes and becomes that ideal soil to nourish more plants, thereby closing the loop and honoring the cycle of life.

However, with over thirty percent surplus produce being made compared to required, using valuable ingredients wisely is crucial. Reducing waste not only saves money but also promotes a more sustainable lifestyle.

This Herb-Infused Emulsion Recipe

The adaptable formula works with any variety of salad greens and seeds. By incorporating a whole egg, you eliminate any hassle to use up the leftover white. This outcome is a smooth, rich dressing that works perfectly with salads, roasted veggies, seared chicken, pasta, or rice.

Yields 2

To Make the Green Emulsion (Yields approximately 200g)

• 100g unsalted butter
• 50g external salad greens of 2 little gems, washed and thoroughly dried
• 20g peeled roasted nuts – light-colored seeds such as blanched almonds help maintain a vivid color, though whatever nuts can work
• One medium entire egg

To Make the Side

• Two romaine or butter lettuces, halved lengthways
• Cold-pressed olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 generous bunch fresh herbs (like chives), sprigs picked whole, stalks finely chopped

Steps

First preparing the emulsion. Melt the fat in one medium pot, add the external lettuce greens, cover and cook for approximately 60 seconds, stirring once or twice, till they have softened. Pour the contents into the container of an immersion processor, add the nuts and egg, then process until creamy. If needed, add extra nuts to achieve the thick consistency. Store in a airtight container in the fridge for as long as 3 days.

For prepare the salad, sprinkle each gem half with oil and lemon juice, then season liberally. Dress with one zigzag pattern of the herb mayonnaise, then top with the greens. Place on two plates and enjoy immediately.