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Modeled after a well-known New York restaurant, this groundbreaking method transforms often-discarded external lettuce leaves into a smooth green emulsion. It’s a brilliant approach to cut down on kitchen waste while making a condiment tasty and adaptable.

Why Use Outer Lettuce Leaves?

These external leaves are the plant’s protective wrapping, shielding the delicate inside lettuce. While composting produce trimmings is one basic zero-waste practice, discovering creative applications for these parts is even more impactful. Converting surplus ingredients into rich soil avoids landfill accumulation, where they may emit greenhouse gases, which is a powerful environmental issue.

It’s quite radical when you think over it: food rots and becomes that ideal soil to feed further plants, thus completing the cycle and honoring nature’s cycle of growth.

However, given more than 30% surplus food being produced than required, using precious ingredients efficiently is crucial. Reducing leftovers not only saves money but also promotes a more eco-friendly way of living.

The Herb-Infused Emulsion Method

The adaptable recipe works with whatever type of salad greens and nuts. By using a entire egg, one avoid the need to use up the leftover white. This result is an creamy, rich sauce that works perfectly with salads, roasted vegetables, grilled poultry, pasta, or rice.

Serves 2

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

• 100g unsalted butter
• 50 grams external salad leaves of two romaine or butter lettuce, washed and thoroughly dried
• 20 grams shelled salted nuts – white nuts such as cashews help keep a bright green, though any nuts can work
• 1 small whole egg

For the Side

• 2 romaine or butter heads, halved longwise
• Extra-virgin olive oil, to taste
• Lemon juice or apple cider vinegar, to taste
• One generous handful soft greens (such as dill), sprigs left intact, stems finely minced

Instructions

First making the mayonnaise. Heat the butter in a medium saucepan, toss in the outer lettuce greens, place a lid and wilt for about 60 seconds, stirring once or twice, until they’ve softened. Pour this contents into a jug of a stick blender, include the pistachios and whole egg, then process till creamy. As necessary, incorporate extra nuts to get a mayonnaise-like texture. Keep in a sealed jar in the refrigerator for up to 3 days.

For assemble the salad, sprinkle each gem portion with olive oil and lemon juice, then season generously. Dress with a tight drizzle of the herb mayonnaise, then top with the herbs. Arrange on 2 plates and enjoy right away.