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Modeled after an acclaimed NYC eatery, this groundbreaking technique transforms typically wasted external lettuce leaves into an velvety green emulsion. It’s a smart way to reduce food waste while making a condiment tasty and flexible.

The Reason Use Outer Lettuce Greens?

Those outer leaves are nature’s protective wrapping, guarding the tender inside leaves. Although composting vegetable trimmings is a basic zero-waste practice, discovering new applications for these parts is additionally impactful. Converting excess food into fertile compost avoids dump accumulation, where they can release methane, which is a potent environmental issue.

This is quite radical when you think over it: produce decomposes and transforms into that perfect soil to feed more crops, thereby closing this cycle and honoring the process of growth.

However, given more than 30% extra produce getting made compared to required, using valuable ingredients wisely is crucial. Minimizing leftovers not only conserves money but also promotes a more sustainable way of living.

The Herb-Infused Emulsion Recipe

The adaptable recipe works with any variety of lettuce and nuts. By using one whole egg, one avoid the hassle to repurpose the leftover egg white. The outcome is an smooth, rich sauce that pairs perfectly with salads, roasted vegetables, seared poultry, pasta, or grains.

Serves two

To Make the Green Emulsion (Makes about 200 grams)

• 100 grams butter
• 50g external salad leaves of two little gems, rinsed and thoroughly dried
• 20g peeled salted nuts – white nuts such as blanched almonds help maintain the bright green, though whatever seeds will do
• 1 small entire egg

To Make the Side

• 2 romaine or butter lettuces, halved lengthways
• Extra-virgin oil, as needed
• Lemon juice or apple cider vinegar, as desired
• 1 generous bunch fresh greens (like dill), leaves left whole, stems finely minced

Instructions

First preparing the emulsion. Heat the butter in one medium pot, toss in the external lettuce leaves, cover and wilt for about a minute, mixing once or twice, until they have softened. Transfer this mixture into a jug of an stick blender, add the pistachios and whole egg, then process till smooth. If needed, incorporate more seeds to achieve a mayonnaise-like texture. Store in a airtight container in the refrigerator for as long as three days.

For prepare the salad, drizzle each lettuce half with oil and lemon juice, then season liberally. Dress with one zigzag pattern of the herb mayonnaise, then top with the greens. Arrange on 2 plates and serve immediately.