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Modeled after a well-known New York eatery, this groundbreaking technique turns typically wasted outer lettuce greens into a luxurious herbaceous “mayonnaise”. It’s an smart way to reduce food waste while creating something delicious and flexible.

Why Use Outer Salad Leaves?

Those outer greens are nature’s protective wrapping, shielding the delicate inner leaves. Although composting vegetable scraps is a fundamental sustainable practice, discovering new uses for them is even more impactful. Turning excess food into rich compost prevents landfill buildup, where they can emit methane, a potent environmental issue.

This is rather innovative when you consider over it: food decomposes and transforms into the perfect soil to nourish more crops, thereby completing the cycle and respecting the cycle of life.

Yet, given over thirty percent surplus produce getting produced than needed, using valuable resources efficiently becomes crucial. Minimizing leftovers not only saves cash but also supports a more sustainable way of living.

The Herb-Infused Emulsion Method

The adaptable recipe works with any variety of salad greens and seeds. By incorporating one whole egg, you avoid the need to repurpose the extra white. This result is a creamy, nutty dressing that works perfectly with salads, grilled vegetables, grilled poultry, pasta, or rice.

Yields two

To Make the Herb Emulsion (Makes about 200 grams)

• 100 grams butter
• 50 grams outer lettuce greens from two little gems, washed and thoroughly dried
• 20g shelled salted nuts – light-colored seeds like pine nuts help maintain the bright color, but any seeds will do
• 1 small whole egg

For the Side

• Two romaine or butter heads, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, as desired
• One small handful soft greens (such as chives), leaves left whole, stalks finely chopped

Instructions

Begin by preparing the mayonnaise. Heat the butter in one small pot, toss in the external lettuce greens, place a lid and cook for approximately 60 seconds, stirring a couple times, till they have softened. Transfer this mixture into a container of a stick blender, include the nuts and whole egg, then process until creamy. If needed, incorporate extra seeds to get the mayonnaise-like consistency. Store in a airtight container in the fridge for up to 3 days.

For prepare the salad, drizzle each lettuce portion with oil and lemon juice, then salt liberally. Coat with one zigzag drizzle of the green emulsion, then scatter with the greens. Arrange on 2 plates and enjoy immediately.