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Drawing from an acclaimed NYC restaurant, this creative technique transforms usually thrown-out outer salad greens into an velvety green emulsion. It’s an ingenious approach to cut down on leftovers while making a condiment delicious and versatile.

The Reason Use External Lettuce Leaves?

Those external leaves are the plant’s protective wrapping, guarding the delicate inner lettuce. Although composting vegetable trimmings is one fundamental sustainable habit, discovering new applications for these parts is even more impactful. Converting excess ingredients into fertile compost prevents landfill buildup, where it may release greenhouse gases, a powerful environmental concern.

It’s rather innovative if you think about it: produce rots and becomes that ideal soil to feed more plants, thus completing the loop and honoring the cycle of life.

However, given more than 30% surplus produce being made than required, using precious ingredients wisely becomes crucial. Reducing waste not only saves cash but also promotes the more eco-friendly lifestyle.

This Herb-Infused Emulsion Method

This versatile formula functions with any type of lettuce and nuts. By using one entire egg, one eliminate any need to use up an leftover egg white. The result is a creamy, nutty sauce that works perfectly with greens, roasted vegetables, grilled chicken, noodles, or rice.

Yields two

For the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g butter
• 50g outer salad leaves from 2 little gems, rinsed and thoroughly dried
• 20 grams shelled salted nuts – light-colored seeds like pine nuts help keep a bright green, but any seeds can work
• 1 small whole egg

For the Side

• 2 little gem heads, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or white-wine vinegar, to taste
• 1 small bunch fresh greens (like parsley), leaves picked whole, stalks finely chopped

Steps

First making the emulsion. Heat the fat in a small pot, toss in the external lettuce leaves, cover and wilt for approximately a minute, stirring once or twice, till they have wilted. Transfer the mixture into a jug of a stick blender, add the nuts and whole egg, then process until creamy. If needed, add more seeds to get a thick texture. Store in a airtight container in the refrigerator for up to three days.

For prepare the salad, sprinkle each lettuce half with olive oil and lemon juice, then season liberally. Coat with a tight drizzle of the green emulsion, then top with the herbs. Arrange on 2 dishes and enjoy right away.