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Drawing from an acclaimed NYC eatery, the innovative technique transforms typically wasted outer lettuce greens into a velvety green emulsion. This is a ingenious way to cut down on food waste while creating a condiment delicious and versatile.

The Reason Use External Salad Leaves?

Those external greens are nature’s protective packaging, shielding the tender inner lettuce. While composting vegetable scraps is a fundamental sustainable practice, finding new applications for them is additionally impactful. Turning excess food into fertile soil avoids landfill buildup, where they may emit methane, which is a potent environmental issue.

This is rather innovative when you think over it: food decomposes and becomes the perfect soil to nourish further crops, thereby completing this cycle and honoring nature’s process of growth.

However, given over 30% surplus produce being produced than needed, consuming precious resources efficiently becomes essential. Reducing waste not only saves money but also promotes a increasingly sustainable way of living.

The Herb-Infused Emulsion Recipe

This adaptable recipe functions with whatever variety of lettuce and nuts. By using one entire egg, one eliminate the need to use up the extra white. The outcome is a creamy, rich sauce that pairs perfectly with greens, roasted vegetables, grilled chicken, pasta, or grains.

Yields 2

For the Herb Emulsion (Makes approximately 200g)

• 100g butter
• 50 grams external salad greens from 2 romaine or butter lettuce, washed and thoroughly dried
• 20 grams shelled roasted nuts – white seeds such as cashews help keep a bright color, though any nuts will do
• 1 small entire egg

To Make the Side

• Two romaine or butter lettuces, halved lengthways
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 small handful fresh herbs (such as chervil), sprigs left intact, stems thinly minced

Steps

First making the mayonnaise. Heat the butter in a medium saucepan, add the outer salad greens, place a lid and cook for approximately a minute, stirring once or twice, until they’ve wilted. Transfer the mixture into a jug of a stick processor, include the nuts and whole egg, then process till smooth. As necessary, incorporate more seeds to achieve a thick texture. Keep in a sealed jar in the refrigerator for up to three days.

To assemble the dish, drizzle each lettuce portion with olive oil and lemon juice, then season liberally. Dress with a tight drizzle of the herb mayonnaise, then top with the greens. Place on two dishes and serve right away.